Pickled herring and beetroot salad

  • 2 persons
  • cooking time:15 min
  • difficulty


  • 4 pickled herrings (save the liquid)
  • 200 g beetroot, cooked and peeled
  • 150 g firm potatoes, peeled
  • 1/2 Granny Smith apple, peeled
  • 1 tbsp. dill, finely chopped
  • 2 tbsp. sour cream
  • juice of 1/4 lemon
  • 2 tsp. horseradish cream
  • 1/2 red onion, cut into rings
  • salt and pepper

How to prepare

Delicious and healthy fish dish: herring and beetroot salad. Perfect as lunch or dinner!


  • 1 Cook the potatoes in a pan with water and salt, but do not overcook them. They have to stay firm for the salad. Rinse the potatoes under running water to stop the cooking process.
  • 2 Chop the cooked potatoes roughly and put them in a bowl.
  • 3 For the dressing, mix the horseradish cream with the sour cream (in a small bowl).
  • 4 Drain the pickled herrings, but save the liquid (use a sieve / bowl for this).
  • 5 Add 0,5 tablespoons of the pickled herrings' liquid to the dressing. Mix again and season with pepper and add the lemon juice.
  • 6 Cut the herring diagonal into 3 cm stripes. Cut the beetroot, apple and red onion in slices. Chop the dill.
  • 7 Mix 80% of the ingredients with the dressing and save the rest for garnish. Season with salt and pepper.
  • 8 Put the herring salad on a plate and garnish with the rest of the ingredients. Enjoy!