Rosolje

Ingredients

• 500 g potatoes
• 400 g beetroot
• 2 salted herring fillets, about 150 g
• 250 ml cold milk for soaking
• 3 eggs
• 2 pickled cucumbers
• 1 tart apple
• 1 small onion
• 200 g soured cream
• 3 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp caster sugar
• 1 tbsp white wine vinegar
• 2 tbsp chopped dill
• salt and black pepper

Before you cook

• Soak the salted herring fillets in the cold milk for one hour.
• Drain the herring and pat it dry.
• Scrub the potatoes and the beetroot.
• Chop the dill finely.

Steps

1. Put the beetroot into a pot, cover it with water and boil for fifty minutes until tender.
2. Boil the potatoes in their skins in a second pot for twenty-five minutes.
3. Hard boil the eggs for nine minutes and cool them under running water.
4. Drain the beetroot and slip off the skins under cold water.
5. Drain the potatoes and peel them.
6. Cut the beetroot, potatoes and pickles into 1 cm dice.
7. Peel, core and dice the apple to the same size.
8. Cut the drained herring into small pieces.
9. Peel and finely dice the onion.
10. Peel two of the eggs and chop them, keeping the third whole for the top.
11. Combine everything except the reserved egg in a large bowl.
12. Whisk the soured cream, mayonnaise, mustard, sugar and vinegar in a separate bowl.
13. Season the dressing with salt and black pepper.
14. Fold the dressing gently through the salad until everything is coated deep pink.
15. Cover the bowl and chill the salad for at least one hour.
16. Slice the reserved egg and lay it over the top.
17. Scatter with dill and serve cold.