Heringssalat mit Roter Bete (herring and beetroot salad with apple and sour cream dressing)

Heringssalat is the traditional cold dish of northern German and New Year’s Eve suppers: salted herring, sweet beetroot, apple and gherkins in a sour cream dressing. Pink, rich and pleasantly tangy. By the next day the flavours have fully melded.

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Method

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1. If the herring is too salty, soak it in milk or water for 1-2 hours, then drain and dice. ⏱ Timer: 1 h
2. In a large bowl, mix the herring, beetroot, apple, potato, onion and gherkins.
3. Mix the sour cream, mayonnaise, mustard and lemon juice into a dressing, and season with salt and pepper.
4. Pour over the salad and toss gently, so the beetroot does not colour everything too strongly.
5. Cover and chill for at least 3 hours, preferably overnight. ⏱ Timer: 3 h
6. Garnish with sliced boiled egg and serve with fresh bread.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Rest the salad at least 3 hours, but preferably overnight.
• Add the beetroot at the last moment if you want to keep the colour in check.
• The quality of the herring gives the dish its character, so use good matjes or salted herring.

Frequently asked questions

When is it traditionally eaten?

On New Year’s Eve and at celebrations, but it is a customary cold dish at any time.

How long does it keep?

3-4 days in the fridge.

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More german ideas

• Seelachsfilet mit Senfsoße (white fish fillet with mustard sauce)
• Lachsfilet mit Dillsoße (salmon fillet with dill sauce)
• Bratheringe (fried herring in a vinegar-onion marinade)
• Miesmuscheln Rheinische Art (mussels in a vegetable and white wine broth)
• Fischfrikadellen (fish cakes with dill and lemon)
• Kartoffelsalat (German potato salad)
• Wurstsalat (sliced sausage salad with vinegar-onion dressing)
• Matjesbrötchen (matjes herring roll with onion and gherkin)

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