Wednesday, February 1, 2012

Herring salad with potatoes and beets

Herring salad with potatoes and beets

Oil-rich and packed with omega 3, herrings
have a fairly short shelf life, so preserving
them is common.
Pickled herring, or pickled sprats, marinated
anchovies, or smoked mackerel
1lb (450g) salad potatoes, scrubbed
4 large beets, cooked, peeled, and diced
4 scallions, finely sliced
1lb (450g) cured or pickled herring, or rollmops,
cut into 2in (5cm) pieces (see page 297)
sprigs of dill, to serve
For the dressing
2⁄3 cup mayonnaise
1 tbsp creamed horseradish
lemon juice, to taste
1–2 tsp German or Dijon mustard
salt and freshly ground black pepper
Cook the potatoes in boiling water for about 15 minutes, or until tender, drain, and thickly
slice. Put into a bowl, and add the beets and scallions.
In a separate bowl, mix the mayonnaise, horseradish, lemon juice, and mustard to taste.
Season with salt and pepper. Add to the potato and beets and toss until well coated.
Divide the potato salad between 4 dishes and top with the herrings and dill to serve.
You can make the potato salad in advance, cover, and chill for 1–2 days. Bring to room
temperature before continuing.

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