Entree: Finland – Finnish Coastal Cuisine – Rosolli with Herring (A chilled Finnish beetroot and root-vegetable salad served with pickled herring and a creamy, tangy dressing)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

- 1 lb (450 g) cooked beets, peeled and diced (about 3 medium beets)
- 1 lb (450 g) waxy potatoes, boiled, peeled, and diced (about 3 medium potatoes)
- 6 oz (170 g) carrots, boiled and diced (about 2 medium carrots)
- 8 oz (225 g) pickled herring fillets, drained and chopped
- 2 large hard-boiled eggs, chopped, approx. 100 g
- 1 small red onion, finely chopped, about 2 oz (55 g)
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 ml) creme fraiche or plain thick yogurt
- 2 tbsp (30 ml) herring pickling brine or mild vinegar
- 1 tbsp (15 g) sugar
- Salt and black pepper to taste
- 2 tbsp (30 ml) finely chopped dill
- 2 tbsp (30 ml) finely chopped pickled cucumber or gherkin (optional)
- 1 small tart apple, peeled and diced (optional), about 4 oz (115 g)

Instructions

1. If not already cooked, boil beets, potatoes, and carrots separately until tender. Cool, peel (if needed), and dice into uniform 1/2-inch pieces. Chill vegetables thoroughly.
2. In a large bowl whisk together sour cream, creme fraiche (or yogurt), pickling brine or vinegar, sugar, a pinch of salt, and black pepper to make the dressing.
3. Add chilled beets, potatoes, carrots, chopped red onion, chopped pickled herring, chopped eggs, chopped gherkin (if using), diced apple (if using), and dill to the bowl with dressing. Gently fold until evenly combined, taking care not to mash the ingredients.
4. Taste and adjust seasoning with salt, pepper, or a little more pickling brine/vinegar for brightness. Chill the salad for at least 1 hour to allow flavors to meld.
5. Serve cold as a composed plate with extra herring on top and a sprinkle of dill.