Beetroot, Potato and Herring Salad with Dill Cream

• 4 sheets or 4 teaspoons gelatine
• 600 mls (1

Soak the gelatine in a little of the beetroot liquid, and when soft, stir it into the rest of the liquid and the sherry vinegar. Heat gently, stirring until the gelatine has dissolved. Cool as quickly as possible – outside the back door, on a balcony or over a bowl of ice. Wet a ring mould, and scatter the beetroot in it. Pour over the cold liquid, and refrigerate until set. The jelly can be pr