2 medium beetroot, trimmed 2x8oz/225g jars rollmop herrings 2 Tbs. cocktail gherkins 1 Tbs. lightly crushed capers 1 small onion, peeled and cut into thin rings 2 Tbs. soured cream dill sprig for decoration For the dressing: 1/2 tsp. Dijon mustard 1 Tbs. dill vinegar 4 Tbs. sunflower oil pepper salt and ground black pepper
Instructions
1) Cook beetroot in lightly salted boiling water until tender. Cool, peel and dice. Reserve
2) Unroll rollmops and discard flavorings such as onion. cut rollmops into large chunks. Place in a bowl with gherkins, capers and onion. Mix dressing ingredients and pour over. Toss lightly.
3) Arrange fish mixture in a circle on a plate. Heap diced beetroot into the well, then spoon over soured cream. Decorate with a dill sprig.
