Swedish Herring and Beetroot Salad with Soured Cream

What you need

• 200 g (7 oz) pickled herring fillets, drained
• 250 g (9 oz) pickled beetroot, drained, liquid kept
• 2 medium waxy potatoes, about 200 g
• 1 tart apple, cored, peel left on
• 1 small red onion
• 2 pickled gherkins
• 200 ml (3/4 cup) soured cream
• 2 tbsp liquid from the pickled beetroot, more to taste
• 1/4 tsp white pepper
• 2 eggs
• 2 tbsp chives, snipped
• 8 pieces rye crispbread, for serving
• salt, for the potato water

Method

Restated from the original video

1. 1

   Put the potatoes in a pot of cold water with a generous pinch of salt. Bring to a boil and cook until a knife slides in easily, 20-25 min.

2. 2

   Drain the potatoes and let them cool completely.

3. 3

   Lower the eggs into a small pan of boiling water and cook for 9 min. Cool them under cold water, then peel.

4. 4

   Cut the potatoes, beetroot, apple and gherkins into 1 cm (1/2 in) cubes.

5. 5

   Cut the herring into pieces of the same size and chop the onion finely.

6. 6

   In a large bowl, stir the soured cream with the beetroot liquid and white pepper until smooth and pink.

7. 7

   Fold in the herring, potatoes, apple, onion and gherkins.

8. 8

   Fold in the beetroot last, so its colour does not bleed through everything.

9. 9

   Cover and chill for at least 30 min.

10. 10

    Taste and add more beetroot liquid if it needs a sharper edge.

11. 11

    Chop the eggs and scatter them over the salad with the chives. Serve cold with the crispbread.

Imported from norrmejerier.se. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.