Peanut Herring Salad with Beetroot and Egg – Estonia

Rinse potatoes and make as cooked, peeled potatoes and remove the peel, cut into slices. Cut beet into strips or slices. Carrots thinly remove the peel, cut into slices, stew al dente until soft. Cut pickled cucumber into slices, apples with peel into small leaves. Clean young onion, rinse, cut into rings.

Cut herring fillets into two centimeter wide strips. Cut pork neck into strips about three centimeters wide and roast until crisp.

Mix potatoes, red pickles, carrots, beetroot, apples, green onion, neck strips and herring. Mix a dressing of chives, sour cream or crème fraiche, sour cream and dill.

Season with pepper, vinegar, salt and mustard. Pour the dressing over the meat-vegetable-fish mixture form, mix well and refrigerate for about an hour.

Dressing:

Line plate with lettuce leaves, evenly distribute leaf lettuce on top, garnish with egg quarters.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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