Holiday salad with herring, beef tongue and beetroot
8 servings
40 minutes
The festive salad of herring, beef tongue, and beetroot is an exquisite combination of flavors born from European culinary traditions. The sweet beetroot root highlights the salty notes of herring, while the tender beef tongue adds richness and aristocratic depth to the dish. Crunchy apples, pickled cucumbers, and aromatic shallots add freshness and a pleasant tang. The dressing made from egg yolks, mustard, vegetable oil, and sour cream gently envelops the ingredients, creating a harmonious balance of textures and flavors. This salad not only pleases the eye but is also perfect for festive gatherings, pairing well with classic dishes and drinks. Before serving, it is garnished with herbs and pieces of herring, turning it into a culinary masterpiece worthy of the finest celebrations.
1
Bake the beetroot for an hour, cool it down, then peel and cut into small cubes.
- Beetroot: 2 pieces
2
Finely chop the tongue and half of the herring, mix them in a bowl.
- Boiled beef tongue: 250 g
- Norwegian lightly salted herring: 250 g
3
Boil the potatoes in their skins for 30 minutes, cool them down, peel them, and cut into small cubes.
- Potato: 2 pieces
4
Peel the apples and remove the core, then cut them into small cubes.
- Green apples: 1 piece
5
Chop the onion and cucumber finely.
- Shallot: 1 piece
- Marinated cucumbers: 2 pieces
6
Add the beet and put everything in a bowl with herring and meat.
- Beetroot: 2 pieces
7
To prepare the dressing, boil the eggs hard, cool them down, remove the yolks and mash them with mustard into a paste. Add vegetable oil, lemon juice, and sour cream. Dress the salad with this mixture, mix it well and refrigerate for at least 2 hours.
- Chicken egg: 3 pieces
- Mustard: 1.5 tablespoon
- Vegetable oil: 4 tablespoons
- Sour cream: 4 tablespoons
- Lemon juice: to taste
- Salt: to taste
- Ground black pepper: to taste
8
Before serving, place the salad on a dish or serving plates, sprinkle with chopped egg whites and dill. Garnish with large pieces of herring and apples.
- Chicken egg: 3 pieces
- Dill: 0.5 bunch
- Norwegian lightly salted herring: 250 g
- Green apples: 1 piece
