Dutch Herring Salad

Herring salad is a classic in Dutch cuisine, perfect as a starter or light meal. There are many variations of this dish depending on region and personal preference.

Serves: 4
Prep time: 30 min
Cook time: 10 min

Ingredients:

• 4 Dutch new herrings, cut into pieces
• 4 medium waxy potatoes, boiled and diced
• 2 medium cooked red beets, diced
• 1 large carrot, cooked and diced
• 1 medium apple, peeled and diced
• 1 small red onion, finely chopped
• 2 medium pickles, diced
• 2 tablespoons capers

For the dressing

• 150 ml sour cream
• 100 ml mayonnaise
• 1 tablespoon mustard
• A few sprigs of dill
• Salt and pepper to taste
• 1 tablespoon white wine vinegar

Preparation:

1. Peel the potatoes, rinse and boil them in water for 15 to 20 minutes until done. Rinse with cold water and cut into cubes.
2. Dice the cooked beetroot.
3. Peel and dice the carrot. Boil in water for 5 minutes until just tender, then rinse with cold water.
4. Peel and finely chop the onion.
5. Dice the pickles.
6. Remove the stems from the dill and chop finely.
7. Cut the herring into small pieces.
8. Peel and core the apple, then dice. Do this at the last minute to avoid browning.

Method:

1. In a large bowl, mix the potatoes, beetroot, carrot, apple, red onion, pickles and capers. Add the herring pieces and gently combine.
2. In a separate bowl, mix the sour cream, mayonnaise, mustard and white wine vinegar until smooth. Add the dressing to the salad and mix well.
3. Season with salt and pepper, and sprinkle with fresh dill to garnish.
4. Refrigerate the salad for at least 1 hour before serving to allow the flavours to develop.