Green salad with herring and mustard dressing
4 servings
15 minutes
Green salad with herring and mustard dressing is a harmonious blend of freshness and spicy flavors typical of Swedish cuisine. Herring, popular in northern countries, adds a rich sea flavor to the dish, while the mustard dressing provides a pleasant sharpness. Iceberg lettuce leaves offer crunchiness, complementing the softness of boiled eggs and the spiciness of red onion. Historically, herring dishes often appeared on Scandinavian tables due to the availability of fish and pickling traditions. This salad is ideal as an appetizer or light dinner, especially when paired with rye bread or potatoes. It perfectly complements festive menus or serves as an excellent option for a cozy family dinner. It is recommended to dress the salad before serving to maintain the freshness of the ingredients and the fullness of flavor nuances.
1
Tear the salad leaves by hand.
- Iceberg lettuce: 100 g
2
Cut the eggs into 4 pieces or wedges.
- Chicken egg: 3 pieces
3
Cut the herring fillet into small pieces.
- Herring: 200 g
4
Cut the onion into half rings (to prevent bitterness, salt it and rub it in your hands).
- Red onion: 1 head
5
To make a dressing - mix vegetable oil, vinegar, and mustard.
- Olive oil: 3 tablespoons
- Vinegar: 1 tablespoon
- Mustard: 0.5 tablespoon
6
Mix herring, eggs, onion, and salad.
- Herring: 200 g
- Chicken egg: 3 pieces
- Red onion: 1 head
- Iceberg lettuce: 100 g
7
Dress the salad with dressing (before serving).
- Olive oil: 3 tablespoons
- Vinegar: 1 tablespoon
- Mustard: 0.5 tablespoon
