Rollmop herrings, beetroot salad and a creamy dill dressing

1 servings

Ingredients

Quantity Ingredient
4 mediums Sized balls of beetroot
2 tablespoons Finely chopped shallots
2 tablespoons Balsamic vinegar
4 tablespoons Peanut oil
2 tablespoons Swedish mustard
2 tablespoons Red wine vinegar
6 tablespoons Whipping cream
2 tablespoons Freshly dill
8 Rollmop herrings

Directions

Peel and finely slice the beetroot, place it in a shallow dish, season with salt and plenty of pepper, scatter over the shallot, balsamic vinegar and oil. Cling film and store in the fridge for 24 hours. For the dressing combine the mustard, vinegar, cream, dill and a seasoning of salt and pepper and set aside.

To serve arrange the beetroot on plates and top with the rollmop and then drizzle over the dressing.

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Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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