Shocking Pink Potato and Herring Salad
This salad brings out the best in two simple ingredients that have has tremendous importance in the traditional Norwegian kitchen: potatoes and herring. With the shockingly colored beet, it is transformed into a visual explosion of color, with a hint of sweetness.
INGREDIENTS:
Number of servings
Serves 4
Main
2 shallots, chopped
½ lb. (225 g) or 2 filets cured herring, cut into 1-inch dice
2 lbs. (900 g) russet potatoes, unpeeled, newly boiled
½ cup (a little more than 1 dl) mayonnaise
½ cup (a little more than 1 dl) crème Fraiche
2-3 tbs. chives, finely chopped
Baked beets (see below) or commercial pickled beets from a jar
Baked beets
2 beets, approximately ½ pound (225 g)
2 tablespoons olive oil
3 tablespoons white wine
1 bay leaf
Pinch of salt
(If using pickled beet, strain and cut into 1-inch dice.)
PREPARATION:
For the baked beets: Preheat the oven to 400 Fahrenheit (200 Celsius). Make a double layer of aluminum foil, measuring about 8×8 inches (20×20 cm), and fold the edges upwards sufficiently for the foil to hold liquid. Place the beets in the middle and pour over olive oil and white wine. Add one bay leave and a pinch of salt. Wrap together tightly so the liquid doesnât evaporate. (Alternatively, place in a small oven-proof dish and cover with foil.)
Bake on a baking sheet in the oven for 40 minutes, or until soft. Poke with a knife to check for doneness.
For the potato salad: Meanwhile, in a medium pot over medium-high heat, boil the potatoes for 20 minutes, until tender. Strain and set aside.
In a large bowl, make the dressing by combining mayonnaise, Crème fraîche and shallots. Stir well. When beet and potatoes have cooled down enough for handling, cut into 1-inch dice. (If they are still warm it is only a benefit, as they will help the other ingredients give off their taste, creating a more complex dish.) Add herring, beet, and potatoes to the dressing, and fold together until mixed, and colored pink. Transfer to serving bowls and garnish with chives.