Herring Salad with Beetroot and Apple Recipe
Herring salad with beetroot and apple is a colourful dish that often appears on Polish holiday tables and at home parties. It combines the salty taste of herring, the sweetness of beetroot and the freshness of apple. It’s a bit reminiscent of the Russian salad “herring under a fur coat”, but in a simpler, less layered version.
This salad balances salty, sweet and fresh flavours in a way that makes it perfect for festive tables and buffets. The beetroot gives it a beautiful colour, while the apple and pickled cucumber add brightness and crunch.
Chef's tips
For the best texture, cut all the ingredients into similar-sized small cubes. If your beetroots are very juicy, let them drain briefly before mixing so they don’t dilute the dressing too much.
How to serve
Serve well chilled, in small bowls or glasses, garnished with extra dill or parsley. It pairs especially well with dark rye bread and other cold appetizers.
Ingredients
- herring fillets a la matias in oil or salted, soaked - 300 g
- beetroots medium - 2 pieces
- apple tart, e.g. grey reinette or Ligol - 1 piece
- onion small - 1 piece
- pickled cucumber medium - 1 piece
- mayonnaise - 3 tablespoons
- yogurt - 2 tablespoons
- French or mild mustard - 1 teaspoon
- lemon juice - 1 tablespoon
- dill or parsley chopped - 2 tablespoons
- pepper to taste
Preparation
- Wash the beetroots thoroughly but do not peel them. Put them in a pot, cover with water and cook for 35–40 minutes from the moment the water boils, until they are soft (a knife should slide easily into the centre). Drain the cooked beetroots, cool, peel and cut into small cubes.
- If using salted herring, rinse it under running water, then cover with cold water or milk and soak for 1–2 hours, changing the liquid once or twice, until it is suitably salty. Then pat dry with paper towels.
- Cut the herring into strips or cubes about 1–1.5 cm.
- Peel the apple, remove the core and cut into small cubes. Drizzle with lemon juice to prevent browning.
- Cut the pickled cucumber into small cubes. If it is very watery, gently squeeze out the excess juice.
- Peel the onion and cut into small cubes. If you want to soften its flavour, pour boiling water over it in a sieve, then rinse with cold water.
- In a bowl, mix the mayonnaise, yogurt and mustard. Season with pepper to taste.
- In a large bowl, combine the chopped beetroots, apple, cucumber, onion and herring. Add the chopped dill or parsley.
- Add the mayonnaise-yogurt dressing and gently mix so as not to crush the ingredients. Taste and, if necessary, season with more pepper or a little lemon juice.
- Refrigerate the salad for at least 1 hour to allow the flavours to meld.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Najlepiej smakuje następnego dnia, ale zjedz ją w ciągu 2 dni. Przed podaniem delikatnie zamieszaj.
