Name: Pickled Herring, Beetroot and Potato Salad
Cuisine: Europe
Ingredients: 1 salted anchovy fillet or 2 anchovy fillets in oil, drained; 2 teaspoons grated zest plus 2 tablespoons juice from 1 juicy lemon; ½ garlic clove; 1 tablespoon capers, drained; 8 large slices of rye bread or pumpernickel; a few sprouts; 2 handfuls of stoned olives; more lemon wedges, to serve; 3 tablespoons extra-virgin olive oil; 700 g smallish beetroots (although large ones are fine – they’ll just take longer to cook), skins washed but not damaged; 1 tablespoon cider vinegar or red wine vinegar; 600 g small waxy potatoes; 8–12 pickled herring fillets, cut into small chunks

Preparation info

Difficulty
Medium

Appears in

Salads

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