Sildesalat
A jewel-toned salad of pickled herring, beetroot, apple and potato bound in a light soured cream.
Cultural Context & History
The pink herring salad is a fixture of Christmas and Easter tables alike, its colour from beetroot and its balance from tart apple. Cool, sweet and sharp, it cuts through a rich spread.
Ingredients
- 3 pickled herring fillets, diced
- 200 g pickled beets, diced
- 2 boiled potatoes, cubed
- 1 crisp apple, diced
- 1/2 onion, finely chopped
- 150 g sour cream
- 2 tbsp pickled beet liquid
- Salt, pepper and a pinch of sugar
- 1 hard-boiled egg, chopped, to garnish
Recommended Tools
- Sharp chef's knifeCuts clean, even dice so no single cube dominates.
- Balloon whiskBlends the beet liquid smoothly through the sour cream.
- Non-reactive mixing bowlGlass or ceramic won't stain or taint from the beetroot.
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Step-by-Step Instructions
- 1
Dice the herring, beets, cold potatoes and apple into small, even cubes, keeping everything roughly the same size.
- 2
Tip into a bowl with the chopped onion and fold together gently so the pieces stay whole.
- 3
Whisk the sour cream with the pickled beet liquid until it turns a bright rose pink.
- 4
Fold the pink cream through the diced ingredients and season with salt, pepper and a pinch of sugar.
- 5
Chill for at least an hour to let the flavours settle, then scatter with chopped hard-boiled egg to serve.
Chef's Tip
Make it a day ahead — an overnight rest lets the beetroot bleed right through, deepening the colour to a true rose and rounding off the sharpness of the pickle.
Chef's Tip
Dice the potatoes only once they are completely cold, and choose a firm, waxy variety — they hold their cube when folded rather than breaking down and clouding the cream.
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