Sildesalat (Danish Smoked Herring, Beet, and Potato Salad)

Name: Sildesalat (Danish Smoked Herring, Beet, and Potato Salad)
Total time: PT0D0H0M
Yield: makes About 3 Cups
Ingredients: Kosher salt, to taste; 1 russet potato, peeled and quartered; 8 oz. smoked herring, finely chopped; 6 oz. boiled beets, finely chopped; 2 tbsp. Dijon mustard; 1 ⁄ 2 yellow onion, finely chopped; Freshly ground black pepper, to taste

Serves
makes About 3 Cups

MICHAEL KRAUS

Smoked herring, boiled potatoes and beets, and mustard make a refreshing salad to serve on dark rye as part of a Danish-style smørrebrød platter with crisp gherkins. This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.

Ingredients

Kosher salt, to taste
1 russet potato, peeled and quartered
8 oz. smoked herring, finely chopped
6 oz. boiled beets, finely chopped
2 tbsp. Dijon mustard
¹⁄₂ yellow onion, finely chopped
Freshly ground black pepper, to taste

ADVERTISEMENTAD

Instructions

Step 1

Bring a medium saucepan of salted water to a boil and add potato. Cook until tender, 16–18 minutes; drain and let cool. Finely chop and transfer to a large bowl, along with herring, beets, mustard, onion, salt, and pepper. Toss to combine; chill before serving.

Bring a medium saucepan of salted water to a boil and add potato. Cook until tender, 16–18 minutes; drain and let cool. Finely chop and transfer to a large bowl, along with herring, beets, mustard, onion, salt, and pepper. Toss to combine; chill before serving.