Red herring salad with dill

Name: Red herring salad with dill
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1-1.2 kg beetroot; 500 g Potatoes; 7-10 Tbsp salt, white pepper; 1 Onion; 1 glass (500 ml) Rollmöpse; 1 glass (330 ml) Gherkins; 75 g ripened cream; 150 g Salad Mayonnaise; 4-5 Tbsp Milk; 1/2 bunch Dill

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1-1.2 kg beetroot
500 g Potatoes
7-10 Tbsp salt, white pepper
1 Onion
1 glass (500 ml) Rollmöpse
1 glass (330 ml) Gherkins
75 g ripened cream
150 g Salad Mayonnaise
4-5 Tbsp Milk
1/2 bunch Dill

Directions

1
Wash beetroot and boil in water for 25-40 minutes depending on size. Peel, wash and chop the potatoes. Cook in salted water for about 10 minutes. Drain, let cool off
2
Peel and chop the onion. Drain the pickled herring and gherkins and collect the gherkin water. Cut both into slices
3
Beetroot quench and peel. Let cool and cut into thick sticks. Mix sour cream, mayonnaise, milk and 2-3 tablespoons cucumber water, season to taste
4
Wash the dill and cut finely, except for a little garnish. Stir into the sauce. Mix all salad ingredients with the sauce and arrange on plates. Garnish with the remaining dill. Goes well with pumpernickel
5
The salad tastes best when well-done. You can prepare it 1-2 days before. Put in a cool place