Sałatka Śledziowa
A classic Polish layered herring salad (Śledź pod Pierzynką) combining marinated Baltic herring fillets, sweet cooked beetroot, potatoes, pickled gherkins, and hard-boiled eggs in a creamy dressing.
Ingredients
- • 4 marinated herring fillets (matias), rinsed and diced
- • 2 medium cooked potatoes, peeled and grated
- • 2 cooked sweet beetroots, peeled and grated
- • 3 pickled cucumbers (ogórki kiszone), finely diced
- • 1 crisp tart apple, peeled and grated
- • 3 hard-boiled eggs, separated and grated
- • 1 small red onion, finely minced
- • 120g mayonnaise mixed with 60g thick sour cream
- • Fresh dill and cracked black pepper for garnish
Preparation Steps
Soak the salted herring fillets in cold water or milk for 30 minutes if too salty. Pat completely dry with kitchen paper and slice into small 1cm dice.
In a glass serving dish or individual glass verrines, arrange the diced herring at the bottom. Top with the minced red onion, then a layer of grated potatoes, seasoning lightly with pepper.
Layer on the diced pickled cucumbers, followed by the grated tart apple and the sweet grated beetroot. Spread an even blanket of the sour cream and mayonnaise mixture over the beetroot.
Finish by dusting the top with the grated egg whites followed by the vibrant golden grated egg yolks. Garnish with fresh dill and chill for 2 hours before serving.