Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 6.3 oz (180 g) ready-to-eat salted herring fillets, boneless
- 6.3 oz (180 g) potatoes
- 7.8 oz (220 g) beet
- 3.5 oz (100 g) carrot
- 1.8 oz (50 g) egg, one large
- 1.4 oz (40 g) onion, finely diced
- 2.5 oz (70 g) plain Greek yogurt
- 1.1 oz (30 g) mayonnaise
- 0.3 oz (8 g) dill, chopped
Method
- Boil whole potatoes and carrots until tender, about 20–30 minutes. Boil the beet separately for 40–50 minutes or until tender. Hard-boil the egg for 10–12 minutes.
- Cool promptly, peel and grate the cooked vegetables and egg separately. Dice the ready-to-eat boneless herring. Mix yogurt with mayonnaise.
- In two small serving dishes, layer potato, herring, onion, carrot and beet, spreading thin layers of dressing between them. Finish with egg and dill.
- Cover and refrigerate for at least 2 hours, additional to active preparation and cooking time. Serve chilled.
Cook’s note: Use commercially prepared ready-to-eat herring, not raw unsalted fish. Yogurt lightens the usual mayonnaise dressing. Check every fillet for bones.
Allergens: Fish, egg and milk; check mayonnaise for mustard.
Approximate nutrition per serving: 495 kcal · Protein 28 g · Carbohydrates 35 g · Fat 27 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.