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Pickled Herring Salad with Beets and Browned

Written By Unknown on lundi 4 mars 2019 | mars 04, 2019

Pickled Herring Salad with Beets and Browned

Butter

 Pickled Herring Salad with Beets and Browned Butter and Beet Salad with Anchovies and Chive Cottage Cheese
 Pickled Herring Salad with Beets and Browned Butter and Beet Salad with Anchovies and Chive Cottage Cheese

 

Herring and new potatoes—this is a wonderful lunch for when guests come
to visit. Crisp bread, aged cheese, and a glass of beer are perfect
accompaniments.

4 portions

14 oz (400 g) pickled herring fillets
8 boiled potatoes
6 small, boiled beets
approx. 2 oz (50 g) mixed greens
3½ tbsp (50 g) butter
½ cup (100 ml) chopped chives
Dressing
1¼ cups (300 ml) sour cream
2 tsp coarse ground mustard
1 apple, finely cubed
sea salt flakes
1. Begin by blending together the ingredients for the dressing.
2. Drain the herring and cut into pieces. Slice the potatoes, and cut the
beets into wedges.
3. Plate the salad, and distribute the potatoes, beets, and herring over the
greens.
4. Melt the butter until it is lightly brown. Pour over the herring, potatoes,
and beets.
5. Garnish with chives and serve with the dressing.

Beet Salad with Anchovies and Chive Cottage

Cheese

 Pickled Herring Salad with Beets and Browned Butter and Beet Salad with Anchovies and Chive Cottage Cheese
 Pickled Herring Salad with Beets and Browned Butter and Beet Salad with Anchovies and Chive Cottage Cheese

A quickly made lunch salad, perfect for simple summer life. Freshly cooked
new potatoes are a good addition if you would like a heartier meal.

4 portions

approx. 1¾ lbs (800 g) fresh beets
2 tins anchovies (each 1½ oz / 125 g)
2 thinly sliced spring onions
2 tbsp freshly squeezed lemon juice
3 tbsp canola oil
sea salt flakes
freshly ground white pepper
4 hardboiled eggs
½ cup (100 ml) chopped dill
Chive Cottage Cheese
9 oz (250 g) cottage cheese
3 tbsp chopped chives
1½ tbsp coarse brown mustard
1. Begin by combining the ingredients for the chive cottage cheese.
2. Boil the beets until tender in lightly salted water. The time needed will
depend on the size. Keep the root ends and a little of the stem as they will
retain their color and taste better.
3. Rinse the beets under cold water, pull away the skin while they are
warm, and cut into wedges.
4. Mix the anchovies, onions, lemon juice, and oil and spread over the
beets. Add salt and pepper to taste. Top with halved hardboiled eggs, and
garnish with chopped dill. Serve with the chive cottage cheese.

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