The earthy sweetness of the beets with the salty herring and crispy tart green apples are surprisingly delicious. Colourful and easy to make, this is a great side dish for Easter or other spring feasts.
INGREDIENTS
- 1 lb (450g) pickled herring fillets, drained and diced
- 2 medium apples, cored and diced
- 2 medium beets, cooked and diced
- 1 small red onion, finely chopped
- 1/4 cup chopped fresh dill
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Rye bread or crackers, for serving
METHOD
In a large bowl, combine the diced herring, apples, beets, red onion, and dill.
In a small bowl, whisk together the sour cream, apple cider vinegar, salt, and pepper.
Pour the dressing over the herring mixture and toss until everything is evenly coated.
Cover and refrigerate the salad for at least 1 hour before serving.
Serve the herring salad with rye bread or crackers on the side.