Ingredients

Instructions

  1. Chop the herring, potatoe, beets and apple into 1/4" pieces.
  2. Mix together.
  3. Blend in the dill pickle, onion and add a bit of the reserved beet liquid.
  4. The salad should have a firm consistency.
  5. Put the ingredients into a bowl, pack down well, cover and refrigerate at least over night or up to 2 days.
  6. Serve with Danish rye bread and hard boiled eggs as part of a smorgasbord.