Layered Herring and Beetroot Salad

Name: Layered Herring and Beetroot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 300 g herring in oil or rollmop herring; 2 medium potatoes; 4 cooked beetroot; 3 eggs; 1 bunch spring onions, finely chopped; 150 g mayonnaise; 1 bunch chives, chopped

This layered herring and beetroot salad is a classic make-ahead dish with tender potatoes, earthy beetroot, creamy eggs, and tangy herring. Served in individual glasses or bowls, it looks elegant on the table and tastes even better after a short chill.

Servings4 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

herring in oil or rollmop herring
300 g
medium potatoes
2
cooked beetroot
4
eggs
3
spring onions, finely chopped
1 bunch
mayonnaise
150 g
chives, chopped
1 bunch

Step-by-Step Instructions

Cook the potatoes in salted water until tender, about 15 to 20 minutes. Drain and let them cool completely, then peel. Meanwhile, hard-boil the eggs for 10 minutes, cool under cold water, and peel.

Coarsely grate the potatoes, eggs, and beetroot into separate bowls, rinsing the grater between ingredients to keep the colors clean. Cut the herring into bite-sized strips.

Divide the herring among 4 small glass bowls or serving dishes. Scatter the chopped spring onions over the fish, then layer on the grated beetroot.

Spread a thin layer of mayonnaise over the beetroot, then add the grated potatoes. Top with another light layer of mayonnaise, then finish with the grated eggs.

Spread a final thin layer of mayonnaise over the top. Season lightly with salt and black pepper, garnish with chopped chives, and chill for 15 to 30 minutes before serving if desired.

Chef's Tips

If using rollmop herring, soak it in milk first to mellow the sharpness, then drain well before slicing. Chill the salad before serving for cleaner layers and better flavor. Add salt carefully, as herring and mayonnaise can already be quite salty.