Scandinavian Beets With Soused Herrings & Potato

This is a lovely dish and one that my aunt Lilly in Norway cooked for me on one of my visits to Oslo.

If you aren't looking for rollmops and use good smoked mackerel instead. I’ve used golden beets in this recipe, but red beets will still look brilliant and they are cooked the same way. If you do use red beets, though, try not to mix it into the salad, or it will bleed its color into the dish too soon.

Scandinavian beets with soused herrings & potato

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12 rollmop herrings

- 1 lb 2oz cooked waxy potatoes, cut into 1(1/4 )inch cubes

- 1 large cooking apple, cored and cut into 1 1/4 inch cubes

- 1 lb 2oz cooked golden beets, cut into 11/4 inch cubes

- 3 free-range eggs

- 1 white onion, very thinly sliced into rings

- crushed red pepper, to garnish

Dressing

- 3 tbsp whole grain mustard

- 3 tbsp superfine sugar

- 2 tbsp herb vinegar

- 3 tsp chopped dill weed, plus extra sprigs to garnish

- 2 cups heavy cream

- salt and pepper

1) Unroll the rollmop fillets and cut them in half lengthwise.

Put the potato, apple, and beets into a serving bowl and mix well.

2) Bring a saucepan of water to a boil, carefully add the eggs, and 

cook for 8 minutes. Remove the pan from the heat & place it 

under a slow-running cold tap until the pan turns cold. Drain the 

eggs, then shell and cut into quarters.

3) For the dressing, put the mustard, sugar, vinegar, chopped dill, 

and salt and pepper into a small mixing bowl and whisk together 

until good combined. In a separate mixing bowl, whip the cream 

until it forms soft ribbons when you let it fall from the whisk, and 

then pour in the vinegar mixture and whisk to combine.

4) Divide the salad between serving plates, then drizzle the dressing 

over the salad and arrange the rollmop fillets on top, followed by 

the onion rings and egg quarters. Finish this dish with a small 

amount of crushed pepper and then some dill sprigs.

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