Muscat salad with beetroot and herring

Name: muscat salad with beetroot and herring
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Dutch
Ingredients: 2 boiled beetroot cleaned up; 1 kg Russian salad; 2 tablespoons grated horseradish little pot; 1 Apple (Elstar), finely chopped; 2 tablespoons fresh dill finely cut; 1 bag garlic chives (20 g), finely chopped; (freshly ground) black pepper; 4 salty herring

A tasty Dutch recipe. The side dish contains the following ingredients: fish, boiled beetroot (cleaned), muscat salad, grated horseradish (pot), apple ((Elstar), finely chopped), fresh dill (finely chopped), garlic chives ((20 g), finely chopped), (freshly ground ) black pepper and salty herring.

Ingredients

Kitchen Stuff

spring form diameter approx. 22 cm

Directions

Slice beetroot with cheese slicer, leave slices on kitchen paper to drain.
Fry hussar salad with horseradish, apple, 1 tablespoon dill and 3 quarters of chives.
Season with pepper.
Place the spring forming edge (without bottom) on a flat round dish.
Cover the inside edge with slices of beet, which overlap each other overlapping.
Half of muscat salad spread over bottom of dish.
Cover layer with slices of beet.
Remain the remainder of muscat salad over it.
Dice salted herring with kitchen paper and cut into cubes.
Distribute herring over muscat salad and grind the pepper above.
Sprinkle the rest of dill and chives.
Remove the edge of the spring form before serving..