Herring salad (heringsalat)

There is no party in Germany that doesn't feature herring salad on the table. It's typical for Hamburg, where it's often served between Christmas and New Year. It's a very hearty and also sour dish – perfect after having eaten all those sweets over the festive season.

• serves

  12

• prep

  30 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 10 Matjes fillets (pickled herring)
• 200 g bottled or canned beetroot, drained, diced
• 2 white onions, finely diced
• 150 g roast beef, diced
• 250 g gherkins, diced
• 250 g peeled apple, diced
• ¼ cup (45 g) baby capers
• 2 eggs
• 125 ml (½ cup) vegetable oil
• 2 tbsp red wine vinegar
• black rye bread to serve

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Soaking time 1-2 hours

Instructions

Cover Matjes fillets with water and leave for 1-2 hours to wash off the salt. Drain and dry with paper towel, and cut into dice.

Bring a small saucepan of water to boil over medium-high heat. Add eggs, lower heat and gently simmer until hard boiled (8-10 minutes), place into cold water and peel. Combine Matjes, beetroot, onions, roast beef, gherkins, apples and capers in a bowl or on a platter. Mix oil and vinegar, and drizzle over salad. Coarsely grate eggs over the salad and serve immediately.

Note

• Matjes fillets are available at selected Continental delicatessens and selected supermarkets.

Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.