Recipe - Rollmop Herrings Beetroot Salad And A Creamy Dill Dressing

4 md Sized balls of beetroot
2 tablespoon Finely chopped shallots
2 tablespoon Balsamic vinegar
4 tablespoon Peanut oil
2 tablespoon Swedish mustard
2 tablespoon Red wine vinegar
6 tablespoon Whipping cream
2 tablespoon Freshly dill
8 Rollmop herrings

Peel and finely slice the beetroot, place it in a shallow dish, season with
salt and plenty of pepper, scatter over the shallot, balsamic vinegar and
oil. Cling film and store in the fridge for 24 hours. For the dressing
combine the mustard, vinegar, cream, dill and a seasoning of salt and
pepper and set aside.

To serve arrange the beetroot on plates and top with the rollmop and then
drizzle over the dressing.

Converted by MC_Buster.

Posted to Digest breadbakers.v097.n, converted by MM_Buster v2.0l.