264-artwork
264-artwork

Herring with Roasted Beets

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October 8, 2015

Herring has been a popular fish for centuries, try this recipe and you will not regret it!

Ingredients

1 cup pickled herring, cut to small pieces

1 cup carrots cut to small cubes

¾ cup baby green peas, unfrozen

1 cup dill pickles (cornichons), cut to small cubes

2 large yellow Yukon potatoes

6 tablespoons light mayonnaise

1 teaspoon Dijon mustard

1 cup roasted beets,peeled and cut to small pieces

1 tablespoon fresh dill, diced

juice of ½ freshly squeezed meyer lemon

Directions

1Freshly ground black pepper to taste

2Boil the potatoes with skin on. Once they are soft remove them from the heat. Peel them and cut to small cubes, about 1/4-inch. The secret of this salad is that all ingredients have to be the same size, so once you have a bite you can experience and balanced taste of the well-combined components.

3In a deep bowl combine the carrots, baby green peas, dill pickles,potatoes, all cut to small pieces. Mix with

4the mayonnaise and the Dijon mustard. Season with freshly ground black pepper and mix well.

5In a separate bowl combine the roasted beets, cut to small pieces with herring and dill. Mix well with pinch of salt, 1 tablespoon olive oil and freshly squeezed meyer lemon.

6Refrigerate for at least for 30 min before serving.

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