Herring Salad with Beetroot and Apple Recipe
Herring salad with beetroot and apple is a Polish variation on “herring under a fur coat”, but mixed in one bowl instead of being layered. Salty herring is combined here with sweet beetroot, crunchy apple and pickled cucumber in a light yogurt-mayonnaise dressing. It’s flavourful but not heavy and is perfect for making ahead.
Such herring salads appear on Polish tables mainly around Christmas, Christmas Eve and New Year’s Eve. Combining herring with beetroot is a nod to the popular Eastern European layered salads like “herring under a fur coat”. Mixing everything in one bowl instead of layering makes it easier to serve at buffets and casual parties, while still keeping the festive character associated with herring dishes in Poland.
This salad has the full, layered flavour of festive herring but in a convenient mixed form. It’s noticeably lighter than classic, heavily mayonnaise-based versions, so it’s easier to reach for during long feasts. Because it keeps well overnight in the fridge, it helps reduce last-minute prep on the day of the celebration.
Why this version works
- Combining mayonnaise with yogurt gives a lighter yet still creamy dressing.
- Soaking the herring lets you adjust the level of saltiness to your taste.
- Beetroot cut into cubes keeps its structure and doesn’t turn the salad into a spread.
- Apple and cucumber add crunch and acidity, balancing the richness of the dressing.
Chef's tips
Always taste the herring after soaking – if it’s still too salty, extend the soaking by another 30 minutes instead of trying to “fix” the salad with extra potatoes or mayonnaise. Add the apple and cucumber as late as possible, especially if you’re making the salad a day ahead, because after a few hours they release juice and lose their crunch. If you want a very intense colour, gently mash some of the beetroot with a fork before mixing with the dressing.
How to serve
Serve well chilled, preferably in a glass bowl or glasses to show off the pink dressing. It pairs beautifully with dark sourdough bread, pumpernickel or small garlic toasts. For parties, you can serve it in small ramekins as individual portions alongside a shot of chilled vodka or a dry white wine.
Watch out for
- Don’t add cucumber that’s too wet – excess juice will thin the dressing and the salad will become watery.
- Don’t salt the salad before tasting; the herring and pickled cucumber already bring a lot of salt.
- After soaking, dry the herring thoroughly, otherwise the dressing will be thin and less creamy.
Substitutions
- You can replace natural yogurt with sour cream 12–18% for a richer, creamier result.
- Swap dill for parsley if you prefer a milder, less “fishy” herbal aroma.
Ingredients
- herring fillets a la matias - 300 g
- beetroots - 2 pieces
- apple - 1 piece
- onion red - 1 piece
- pickled cucumber - 1 piece
- mayonnaise - 3 tablespoons
- yogurt thick natural - 2 tablespoons
- French or mild deli mustard - 1 teaspoon
- lemon juice - 1 tablespoon
- dill or parsley - 2 tablespoons
- pepper black, ground
Preparation
- Wash the beetroots thoroughly but do not peel. Put them in a pot, cover with water and cook for 35–40 minutes from the moment they start boiling, until a knife slides easily into the centre. Drain, cool, peel and cut into small, firm cubes.
- If using salted herring, rinse them, cover with cold water or milk and soak for 1–2 hours, changing the liquid once or twice, until they are clearly salty but not harsh. Then pat very dry with paper towels.
- Cut the herring into strips or cubes about 1–1.5 cm, bite-sized. The pieces should be similar in size to the beetroot so it’s easy to pick everything up together on a fork.
- Peel the apple, remove the core and cut into small cubes. Immediately drizzle with lemon juice and mix until all pieces are lightly glossy – this will prevent them from browning.
- Cut the pickled cucumber into small cubes. If a lot of juice collects on the board, gently squeeze the cucumber in your hands or in a sieve so it doesn’t water down the dressing later and you keep a creamy consistency.
- Peel the onion and cut into a very small dice. To soften the sharpness, place it in a sieve, pour boiling water over it and then rinse with cold water; the colour will stay bright while the flavour becomes milder.
- In a separate bowl, mix the mayonnaise, yogurt and mustard until you have a smooth dressing without lumps. Season with freshly ground pepper – the dressing should be slightly spicy and clearly flavoured.
- In a large bowl, combine the diced beetroot, apple, cucumber, onion and herring. Add finely chopped dill or parsley and gently mix until the beetroot lightly tints the other ingredients pink.
- Add the yogurt-mayonnaise dressing and very gently fold with a spoon, lifting the ingredients from the bottom so you don’t crush them. Taste and, if needed, season with more pepper or an extra drop of lemon juice, but avoid adding salt.
- Cover the bowl and chill the salad in the fridge for at least 1 hour, preferably several hours. The finished salad should thicken slightly and the dressing should take on a distinct pink colour from the beetroot.
Storage
Store in the fridge for up to 2 days in an airtight container. Over time, the beetroot will colour the dressing a deeper pink and the apple and cucumber will soften, but the flavour becomes more harmonious and well-melded.
I usually make this salad for New Year’s Eve – I prepare it in the morning and by evening it’s perfectly “marinated”. I always set aside a small portion for breakfast after the party, because the next day it tastes fantastic with wholemeal bread.
