Norwegian Herring and Beetroot Salad
4 servings
40 minutes
The salad of Norwegian herring and beetroot is an elegant combination of northern sea traditions and European cuisine. Norwegian lightly salted herring gives the dish a rich taste of the sea, while roasted beet adds sweet depth and velvety texture. The orange dressing with sweet citrus notes harmoniously highlights the freshness of cilantro and the crunchiness of onion. This salad not only pleases the eye with its contrasting colors but also reveals a complex play of flavors: tender fish, sweetness of roasted beet, acidity of orange, and spicy freshness of greens. It is perfect for a light dinner or festive table, creating an atmosphere of refined gastronomic enjoyment.
1
Clean the herring from skin and bones and cut into medium slices.
- Norwegian lightly salted herring: 1 piece
2
Bake the beet for an hour, then cool and peel. Slice it into rounds and gently drizzle with half of the vegetable oil.
- Beetroot: 2 pieces
- Vegetable oil: 1 tablespoon
3
Squeeze juice from the orange, pour it into a pan, add sugar and simmer on high heat while stirring until thickened. Cool and mix with the remaining vegetable oil.
- Oranges: 1 piece
- Sugar: 1 teaspoon
- Vegetable oil: 1 tablespoon
4
Place the lettuce leaves on a serving dish, top with beetroot and sprinkle with finely chopped cilantro. On the cilantro, lay slices of herring and drizzle with orange dressing. Garnish the dish with onion rings.
- Iceberg lettuce: 1 bunch
- Beetroot: 2 pieces
- Ground black pepper: pinch
- Norwegian lightly salted herring: 1 piece
- Oranges: 1 piece
- White onion: 1 piece
