Herring and beetroot salad with orange dressing
4 servings
15 minutes
Herring and beet salad with orange dressing is an exquisite combination of contrasting flavors and textures, embodying harmony between freshness and richness. Norwegian herring, traditionally valued for its tenderness and moderate saltiness, is complemented by the sweet-earthy taste of beetroot that shines even brighter alongside juicy orange. This salad references European gastronomic traditions where simple yet expressive ingredients create cohesive culinary compositions. Cilantro and onion add spicy notes while green lettuce serves as a light fresh backdrop for the main components. The orange dressing, reduced to a caramel thickness, ties all elements together, turning the dish into a true gastronomic celebration. It can be served as an independent appetizer or as an accompaniment to main fish dishes.
1
Fillet the Norwegian herring and slice it. Boil the beetroot without peeling, then cool and peel it. Cut it into rounds and gently mix with half of the vegetable oil.
- Norwegian lightly salted herring: 1 piece
- Beetroot: 2 pieces
2
Squeeze juice from the orange and evaporate it with sugar until thickened, cool it down, and mix with the remaining vegetable oil.
- Oranges: 1 piece
3
Place beetroot on the lettuce leaves, sprinkle with finely chopped cilantro, and top with slices of herring. Drizzle the dish with orange dressing and garnish with onion rings.
- Green salad leaves: 200 g
- Cilantro: 1 bunch
- Norwegian lightly salted herring: 1 piece
- Onion: 1 head
