Herring salad with beetroot
6 servings
45 minutes
Herring salad with beetroot has a rich history rooted in Russian culinary traditions. It combines the tenderness of herring, the sweet juiciness of beetroot, and the spiciness of pickled onions to create a harmonious flavor. The yogurt dressing adds freshness and lightness, while chopped cilantro adds a zesty note. This salad is perfect as a standalone dish or as an appetizer for festive tables. Its rich taste unfolds beautifully after a short infusion when the ingredients exchange aromas. Herring salad with beetroot is not only a culinary delight but also a piece of Russian gastronomic traditions passed down through generations.
1
Peel and slice the onion into half rings. Prepare a marinade from a mixture of vinegar, a small amount of water, half a teaspoon of sugar, and a pinch of salt. Marinate the onion in it for 30 minutes.
- Onion: 1 head
- Vinegar: 1 teaspoon
- Sugar: 1 teaspoon
- Salt: to taste
2
Boil the eggs hard, separate the whites and yolks. Cut the whites into strips and mash the yolks.
- Chicken egg: 4 pieces
3
Peel the beetroot and cut it into sticks. Cut the herring fillet into small slices.
- Beetroot: 2 pieces
- Herring fillet: 2 pieces
4
To prepare the dressing, mix the crushed yolks with half a teaspoon of sugar in a bowl. Pour in the yogurt and stir until smooth.
- Chicken egg: 4 pieces
- Sugar: 1 teaspoon
- Plain (natural) yoghurt: 200 g
5
Place beetroot, egg whites, herring, and pickled onions in a salad bowl. Dress with the dressing and gently mix. Garnish with greens.
- Beetroot: 2 pieces
- Chicken egg: 4 pieces
- Herring fillet: 2 pieces
- Onion: 1 head
- Plain (natural) yoghurt: 200 g
- Chopped cilantro (coriander leaf): 2 tablespoons