Pickled Herring, Beetroot and Potato Salad

On Toasted Rye Bread with Tapenade


Preparation info

    • Difficulty


Appears in

Salads: The new main course


By Peter Gordon

Published 2005

  • About

Now this is an almost classic combination for anyone who’s ever eaten in a Scandinavian restaurant, although the addition of tapenade leans more towards the Mediterranean.

You can save time in making this by buying pre-cooked beetroot, but if you have the time to roast them yourself it’s well worth doing. Often precooked beets will taste a little too acidic. Besides, if you can get hold of a variety of beets, such as golden, striped or orange, then it makes the salad all that more s