North German Herring Salad

Name: North German Herring Salad
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 6 servings
Ingredients: 300 g waxy potatoes; 2 piece eggs (medium); 400 g matjes herring fillets (6 pieces); 300 g cooked beetroot (vacuum-packed); 2 piece tart apples; 3 piece pickled gherkins; 1 piece onion; 200 g mayonnaise; 150 g natural yoghurt; 2 tbsp gherkin brine; 1 tsp medium-hot mustard; 1 tsp sugar; 1 tsp salt; pepper to taste; 2 tbsp chopped dill

A German classic from Schleswig-Holstein: on the coast, herring salad is on every buffet at New Year's Eve and New Year. The beetroot colours it a strong pink, while matjes herring, apple and pickled gherkin provide the typical play of salty, sweet and sour. Left to steep overnight, it tastes best of all.

⏱

Cook time

70 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

545 kcal

Calories

17 g

Protein

43 g

Fat

21 g

Carbs

Ingredients

For 6 servings

Estimated cost~€2.70 · ~€0.45/serving

🛒

Kitchen Tools

🔪

Kochmesser

ab €89 · Amazon

→🥗

Ninja Food Processor

ab €120 · Amazon

→🍳

Antihaft-Pfanne

ab €50 · Amazon

→

* Affiliate links

Instructions

1
Wash the potatoes and cook them in their skins in salted water until completely soft. Drain them, let them steam off briefly, peel them while still warm and leave them to cool.
2
Put the eggs into boiling water and hard-boil them until the white and yolk are completely set. Rinse them in cold water, peel them and leave them to cool.
3
Rinse the matjes fillets in cold water, pat them dry and cut them into strips about one centimetre wide. Keep them cool until you mix the salad.
4
Drain the beetroot and dice it finely. Peel the apples, core them and dice them, and cut the potatoes and gherkins into small cubes as well. Chop the onion finely and dice the eggs small.
5
For the dressing, stir the mayonnaise, natural yoghurt, gherkin brine, medium-hot mustard, sugar, salt and pepper until smooth.
6
Carefully mix all the prepared ingredients with the dressing until the beetroot has coloured the salad evenly pink. Fold in the chopped dill.
7
Leave the herring salad covered in the fridge overnight to steep and season it again with salt and pepper before serving.