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 |
FOR THE SALAD
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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