Herring & beetroot salad

Packed with flavour, this rich and tangy herring salad makes a great appetiser for any occasion

Ingredients

• 2 medium potatoes, skin on
• 3 eggs
• 4 cooked beetroots
• 300 g herring in oil or rollmop herring, drained and soaked in milk
• 1 onion, finely chopped
• 150 g mayonnaise
• 1 bunch chives, chopped

Steps

1. Boil the potatoes until tender. Allow to cool, then peel. Hard-boil the eggs, allow to cool, then peel. Grate the potatoes, then the eggs and finally the beetroot, on the large side of your grater – keep each ingredient separate and wash the grater in between.
2. Drain the herring from the oil or remove the rollmop from the milk. Cut into strips and divide between 4 individual glass serving bowls. Sprinkle the spring onion over the herring generously, then add a layer of grated beetroot, a thin layer of mayonnaise, a layer of potatoes, more mayonnaise and then the grated eggs. Finish with a thin layer of mayonnaise, season with salt and pepper and sprinkle with chopped chives. This recipe has been provided by Moje Gotowane and not been re-tested by us.