Smoked Herring and Roast Beetroot Salad from Great British Chefs 2 by Adam Robinson
Slice the smoked herring fillets into 3 or 4 and place in a glass dish. Mix the marinade ingredients, spread over the fish and set aside to marinate overnight. Roast the beetroot in a preheated ove...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- salt and freshly ground black pepper
- 100 ml/3½ fl oz light olive oil
- 2 shallots, thinly sliced
- freshly ground black pepper
- 4 smoked herring fillets (preferably French Saur herring), or jugged kippers
- 1 1/2 kg/3 lb raw beetroot
- 2 1/2 cm/1 inch fresh horseradish, grated
- 300 ml/½ pint soured cream
- tops of 1 bunch of spring onions, chopped
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