Herring Salad with Red Beet

Rinse the potatoes and cook them in salted water. Peel and cut into cubes of just under 1 cm edge length. Wash the beetroot under running water and cook in water with a little vinegar for 30-60 minutes depending on the size. The vinegar stabilizes the beautiful red color. Prick as little as possible so that the root bulb does not “bleed”. Cut the beetroot into cubes like the potatoes. Cut the herrings into small pieces, as well as the cucumbers and the peeled apples from which you have removed the core. Carefully mix two-thirds of the herrings, potatoes, beets, cucumbers, apples and onions with salt, mayo, yogurt and pepper. This is best done with your hands. Steep for 1 hour. Taste from new. Divide evenly between two or four plates, and spread the remaining ingredients evenly around the edge, sorted.

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