Salads
Beetroot and Orkney Herring Salad
The Quirky Foodster Team
Ingredients
- 300g (10.5 oz) pickled or soused herring fillets, sliced
- 400g (14 oz) cooked beetroot, sliced
- 1 small red onion, thinly sliced
- 2 tbsp fresh dill, chopped
- 2 tbsp cider vinegar
- 3 tbsp rapeseed oil
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Method
- Arrange the sliced beetroot on a serving platter.
- Scatter over the sliced herring fillets and red onion.
- Whisk together the vinegar, oil and mustard with a pinch of salt and pepper.
- Drizzle the dressing evenly over the salad.
- Finish with a scattering of fresh dill just before serving.
Introduction: Herring was once so plentiful in Scottish waters that it was known as 'the silver darlings', and pickled or soused herring became a pantry staple in fishing communities like Orkney and Stornoway.
Cultural Background: Herring was once so plentiful in Scottish waters that it was known as 'the silver darlings', and pickled or soused herring became a pantry staple in fishing communities like Orkney and Stornoway. Paired with earthy beetroot and a sharp dressing, this simple, colourful salad reflects Scotland's long relationship with the herring trade and its love of pickled, preserved fish.
Tips: Chill the beetroot before slicing for neater, firmer pieces. Soak the sliced red onion in cold water for 10 minutes to mellow its sharpness.
Variations: Add a few boiled new potatoes to turn this into a more substantial lunch salad. Use soft goat's cheese crumbled on top for a creamy contrast, a popular modern variation. Not suitable for vegetarians as prepared; there is no authentic vegetarian version of this dish.
Storage: Best eaten fresh; if needed, refrigerate undressed components separately for up to 1 day.
Reheating: Not applicable; this is a cold salad.
Nutrition: Calories: 230 kcal, Protein: 14g, Carbs: 12g, Fat: 14g, Fibre: 3g
FAQs:
Q: What is soused herring?
A: Soused herring is herring cured in a spiced vinegar brine, giving it a tangy flavour and firm texture ideal for salads.
Q: Can I use fresh herring instead?
A: Fresh herring should be cooked first, such as pan-fried or grilled, and cooled before using in this salad.
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