Recipe - Herring With Potato And Beetroot Salad

6 Fresh herrings
75 ml Olive oil
1 Onion; cut or sliced up
1 tablespoon Fennel
6 Peppercorns
125 ml White wine vinegar
2 teaspoon Salt
1 Lemon juice
125 g Sugar
12 Juniper berries
75 ml Gin
Chopped chives to decorate

FOR THE SALAD
100 g Cooked potato; cut or sliced up
100 g Cooked beetroot; minced
2 tablespoon Yoghurt; natural
1 tablespoon Chives; chopped
One half Lemon juice
Salt and pepper
25 g Sugar
75 ml Butter; melted

Fillet the herrings, wash and pat dry. Rub over with salt and lay in a
bowl. Squeeze over the lemon juice, then add all the other ingredients,
leave for at least 8 hours within the marinade. To serve, remove the
marinade and place on top of the minced beetroot and cut or sliced up potato salad.

For the salad: Slice the potato and drizzle with a little of the herring
marinade. Mix the cut or sliced up beetroot with the chopped chives, yoghurt, butter,
sugar and lemon juice and chill.

To serve: Overlay the potato on a plate in a circle. Place a cutter in the
centre of the potato ring and fill with the beetroot mixture. Press to hold
the shape and remove the cutter. Place the herring over the top and serve.

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