Festive herring salad with mustard sauce

20 min.
When every day is a feast. A combination of traditional flavours - potatoes and herring - adds new colours to this recipe. The duo is complemented with delicious beets and exotic capers as well as a Dijon mustard sauce. Perfect for decorating a festive table.


  • 200g VIČI Traditional herring, sliced in thin slices
  • 4 small potatoes, boiled with skin
  • 4 boiled beetroots
  • 1 middle sized onion, sliced in cubes
  • 150ml olive oil
  • Rye bread crisps
  • Capers
  • Grounded ginger, cinnamon, nutmeg
  • 50 g Dijon mustard
  • 50 g Brown sugar
  • 30 ml White wine vinegar
  • Greens for decoration


Serve with mustard sauce and some freshly grounded pepper and chunks of sea salt.
On a plate place pieces of herring, potatoes, beetroots, onion slices and rye bread crisps. Decorate with capers and greens.
In a small bowl mix Dijon mustard, brown sugar and white wine vinegar. Add a little bit of cinnamon, nutmeg and ginger. Mix thoroughly, add the oil. Mix everything well, until sauce is smooth.