Rollmop herrings, beetroot salad and a creamy dill dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Sized balls of beetroot |
| 2 | tablespoons | Finely chopped shallots |
| 2 | tablespoons | Balsamic vinegar |
| 4 | tablespoons | Peanut oil |
| 2 | tablespoons | Swedish mustard |
| 2 | tablespoons | Red wine vinegar |
| 6 | tablespoons | Whipping cream |
| 2 | tablespoons | Freshly dill |
| 8 | Rollmop herrings | |
Directions
Peel and finely slice the beetroot, place it in a shallow dish, season with salt and plenty of pepper, scatter over the shallot, balsamic vinegar and oil. Cling film and store in the fridge for 24 hours. For the dressing combine the mustard, vinegar, cream, dill and a seasoning of salt and pepper and set aside.
To serve arrange the beetroot on plates and top with the rollmop and then drizzle over the dressing.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.