Lunch · 30 min · scandinavian

Sillsallad

This is the kind of Scandinavian lunch you’ll make on repeat — pickled herring and beets, 30 minutes, big payoff.

Ingredients

• 12 oz Pickled herring
• 3 Beets
• 3 Potatoes
• 2 Apples
• 1/2 cup Sour cream
• 1/4 cup Dill
• 1/2 Red onion

Steps

1. Boil the beets and potatoes separately until tender; dice everything — herring, beets, potatoes, apple — into even cubes.
2. Toss with sour cream thinned with a spoonful of the herring brine; the brine is the seasoning.
3. Fold in the red onion and rest 1 hour so the beets stain everything their glorious magenta.
4. Serve chilled with dill; sillsallad is Christmas lunch's brightest bowl.
5. The salad improves after a day in the fridge — the beets stain everything their glorious magenta overnight.

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