Layered Herring Salad

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Ingredients

400 g	beef, cooked (leftovers)
8	hard boiled eggs
6 medium	potatoes in the skin, cooked
3	onions
1 glass(es)	beetroot, sliced, (440 g)
6	white herring fillets, doubled, approx. 1.2kg (matie)
8	gherkins
	For the Dressing:
3 tbsp	mayonnaise
300 g	sour cream
	salt and pepper
some	sugar
	vinegar
5 tbsp	liquid from the beetroots

Method

Preparation time: ca. 40 min Resting time: ca. 30 min / Grade of difficulty: easy / Calories per portion: 580 kcal

Cut the beef in stripes. Peel and quarter the eggs. Peel the potatoes, when still warm, allow to cool slightly then slice. Cut the onions in halved rings. Drain the beetroot and keep the liquid. Slice the herring fillets in 2 cm pieces. Cut the gherkins in slices.

For the dressing:
Stir together the mayonnaise, the sour cream, the vinegar and 5 tablespoons of the beetroot liquid. Season to taste with salt, pepper and sugar.

Layer the the ingredients in turn in a large high bowl. Season the potato layers with salt and drizzle some dressing over the potatoes and finally cover the top layer with the remaining dressing. Allow the salad to steep for 30 minutes.