Beetroot Herring

Beetroot Herring Ingredients

  1. Salted herring fillet 500 grams
  2. Cayenne pepper to taste
  3. Thyme to taste
  4. Beetroot 250 grams
  5. Cloves 8 pieces
  6. Bay leaf 2 pieces
  7. Black pepper 5 peas
  8. Allspice 2 peas
  9. Juniper (seeds) 2 pieces
  10. Vegeta to taste
  11. Salt to taste
  12. Onion 200 grams
  13. Vinegar 10% 1.5 tablespoons
  14. 2 cloves of garlic
  15. Vegetable oil 1 cup
  • Main ingredients: Herring, Onion, Beetroot
  • Serving 6 servings


Plate, kitchen knife, cutting board, tablespoon, pan, slotted spoon.

Cooking herring with beets:

Step 1: prepare herring.

Peel herring skin, if any, and check for small bones.

Soak the herring fillet in cold water on 1 hour. Then rinse and towel dry.

Cut the herring fillet into small pieces, as they say, into one bite.

Step 2: prepare the beets.

Rinse the beets to remove them from the ground. Put the vegetables in the pan.

Pour the beets with cold water (so that all vegetables are covered), add 4 cloves, 1 bay leaf, grains of black and allspice, juniper, a pinch of Vegeta and salt. And simmer until soft.

When the vegetables are ready, remove them from the pan, cool, peel and cut into strips.

Step 3: prepare onions and garlic.

Peel onions, chop with feathers, add vinegar and mix by hand, squeezing a little to mash. Stir until the onion is softer.
Peel and grate the garlic.

Step 4: combine all the ingredients.

Lay the salad in layers on a plate: first half onion with garlic, then half beets, and on top half of the whole herring. Season herring with thyme and cayenne pepper.

So layer by layer, collect the whole salad. You will get two layers of each ingredient.

The last layer, naturally, will be herring.

Sprinkle it again with thyme and cayenne pepper, add the bay leaf, the remaining 4 cloves and fill with vegetable oil.
Press so that all ingredients are coated with oil. Close the salad and send it to marinate in the refrigerator on 2-3 days.

Step 5: serve herring with beets.

Herring with beets smell and looks very attractive. Serve this salad as a cold snack on your festive table. Eat it with a touch of brown bread, it turns out just breathtakingly delicious!
Enjoy your meal!

Recipe Tips:

- The most beautiful thing is to serve this appetizer in a transparent deep dish so that all layers can be seen.