Herring and Beet Salad

Ingredients

• 2 baked beets - around 400 g
• 3 herring fillets (preserved in oil or brine) - up to 300 g
• 250 g boiled potatoes - around 3 medium ones
• 2 medium lactofermented cucumbers - around 100 g
• ½ small red onion - around 50 g
• 6 tablespoons natural yoghurt - around 120 g
• 1 tablespoon mayonaisse - around 20 g
• A handful of chopped chives or dill
• Optionally: hadboiled eggs, cheese, canned peas, boiled or baked carrot, apple

Instructions

1. Prepare the Beetroots:

   • Wash and dry the beetroots.
   • To Roast: Wrap each beetroot individually in aluminum foil. Place them in a baking dish (like a loaf pan) to catch any potential leaks. Alternatively, if not using foil, cover the baking dish with another flat dish or baking sheet.
     • Roast in an oven at 200°C (390°F) for about 60-90 minutes. Smaller beetroots might be done in an hour, while larger ones can take up to 90 minutes. Place them on the middle rack with top/bottom heating.
     • Once roasted, carefully remove the foil and let the beetroots cool on a plate.
   • To Boil (Alternative): Place unpeeled beetroots in a pot and cook on low heat, covered. The cooking time is similar to roasting.
   • Let the cooked beetroots cool completely. Peel the skin (it should come off easily by gently scraping with a knife). Trim both ends.
   • Cut the peeled, cooled beetroots into bite-sized cubes (e.g., about 1.5 cm).

2. Cook the Potatoes:

   • While the beetroots are cooking/roasting, peel and boil several similarly sized potatoes in salted water. You need at least 250 grams of cooked potatoes.
   • Once cooked, let them cool.
   • Cut the cooled potatoes into larger or smaller cubes and set aside.

3. Prepare the Herring:

   • If using herring fillets from brine, rinse them in cold water. If using fillets in oil, drain them.
   • Pat the herring fillets dry with a paper towel.
   • Cut the fillets into pieces no wider than 1.5 cm.

4. Combine Ingredients:

   • Get a large bowl.
   • Add the cooled, diced potatoes and beetroots to the bowl.
   • Add the herring fillet pieces.

5. Add Remaining Ingredients:

   • Add about 100 grams of finely chopped pickled cucumbers.
   • Add about 50 grams of finely chopped red onion.
   • Stir in six tablespoons (about 120 grams) of creamy natural yogurt.
   • Add one tablespoon (or more, to taste) of good quality mayonnaise.

6. Mix and Season:

   • Thoroughly mix all ingredients.
   • Taste the salad. You might want to add a pinch of salt or pepper, though it might not be necessary depending on the saltiness of your herring.

7. Serve and Store:

   • The herring and beetroot salad can be served immediately or after chilling in the refrigerator.
   • Before serving, sprinkle generously with chopped chives.
   • Stored in a covered glass container in the refrigerator, the salad can last for at least three days. If it seems a bit dry after longer chilling, stir in an extra tablespoon of yogurt.