Herring and Beetroot Salad

The Ash Wednesday is the time to eat an intense ans savoury salad.
After the carnival time with lots of donuts and maybe lots of alcohol, the marinated fish is very welcome.

My Grandma made this salad each year for Christmas Eve. Over many years our family kept this heritage recipe.

At the office I talked to 2 coworkers and found out that they loved herring salad too. The beetroot addition was new to both of them.

Recipe for 4-6:
500 g matjes or young herring
400 g cooked beetroot
2 tbsp beetroot juice
2 medium onions
200 g gherkins
60 ml gherkin juice
2 apples
2 tbsp fresh dill
300 g sour cream
Salt and pepper
Chopped walnuts (if yoz do not have people with allergies)

Cut the onions in fine halve rings and put them in a sieve and soak them in boiling water for 60 sec, drain.

Cut everything into bite size chunks, chop the dill and get the dressing in. Mix well.
The salad needs a couple of hours to get ready.
Serve it with hot potatoes or bread.