Herring with potato and beetroot salad

Yield: 1 servings

Measure Ingredient
6 \N Fresh herrings
75 millilitres Olive oil
1 \N Onion; sliced
1 tablespoon Fennel
6 \N Peppercorns
125 millilitres White wine vinegar
2 teaspoons Salt
1 \N Lemon juice
125 grams Sugar
12 \N Juniper berries
75 millilitres Gin
\N \N Chopped chives to decorate
100 grams Cooked potato; sliced
100 grams Cooked beetroot; diced
2 tablespoons Yoghurt; natural
1 tablespoon Chives; chopped
½ \N Lemon juice
\N \N Salt and pepper
25 grams Sugar
75 millilitres Butter; melted


Fillet the herrings, wash and pat dry. Rub over with salt and lay in a bowl. Squeeze over the lemon juice, then add all the other ingredients, leave for at least 8 hours within the marinade. To serve, remove the marinade and place on top of the diced beetroot and sliced potato salad.

For the salad: Slice the potato and drizzle with a little of the herring marinade. Mix the sliced beetroot with the chopped chives, yoghurt, butter, sugar and lemon juice and chill.

To serve: Overlay the potato on a plate in a circle. Place a cutter in the centre of the potato ring and fill with the beetroot mixture. Press to hold the shape and remove the cutter. Place the herring over the top and serve.

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Carlton Food Network

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