Herring salad

Name: Herring salad
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 50 g Hazelnut kernels; 1 glass (370 ml) Beetroot (in slices); 3 double Bismarck herrings (à approx. 75 g); 1 (approx. 200 g) Apples; 1 small onion; 1/2 bunch Chives; 1 glass (53 ml) Capers; 2-3 TABLESPOONS white balsamic vinegar; 200 g Schmand; 200 g ripened cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

50 g Hazelnut kernels
1 glass (370 ml) Beetroot (in slices)
3 double Bismarck herrings (à approx. 75 g)
1 (approx. 200 g) Apples
1 small onion
1/2 bunch Chives
1 glass (53 ml) Capers
2-3 TABLESPOONS white balsamic vinegar
200 g Schmand
200 g ripened cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Coarsely chop the hazelnuts. Pour beetroot into a sieve and drain well. Dice herrings. Wash, peel and quarter the apple, cut out the core and dice the apple finely.
2
Peel onion and dice very finely. Finely dice beetroot. Wash chives, shake dry and cut into fine rolls. Drain capers in a sieve
3
Mix vinegar, sour cream and sour cream. Season to taste with salt, pepper and sugar. Add herrings, beetroot, apple, capers, onion, nuts, except some for garnishing and 3/4 of the chives. Season again with salt, pepper and sugar. Arrange sprinkled with nuts and chives