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  • Shocking pink potato and herring salad
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    By Andreas Viestad

    Shocking pink potato and herring salad

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    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 to a visual explosion of color, with a hint of sweetness.

    Serves 4

    PREPARATION:

    • 1

      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 doesn’t evaporate. (Alternatively, place in a small oven-proof dish and cover with foil.)

    • 2

      Bake on a baking sheet in the oven for 40 minutes, or until soft. Poke with a knife to check for doneness.

    • 3

      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.

    • 4

      In a large bowl, make the dressing by combining mayonnaise, crème fraiche 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.

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  • 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 to a visual explosion of color, with a hint of sweetness.

    Serves 4

    PREPARATION:

    • 1

      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 doesn’t evaporate. (Alternatively, place in a small oven-proof dish and cover with foil.)

    • 2

      Bake on a baking sheet in the oven for 40 minutes, or until soft. Poke with a knife to check for doneness.

    • 3

      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.

    • 4

      In a large bowl, make the dressing by combining mayonnaise, crème fraiche 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.

    Print Friendly
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