Silkė pataluose – layered herring salad (lighter)

Ingredients (serves 6)

• Pickled herring250 g
• Potatoes, boiled400 g
• Beetroot300 g
• Carrot200 g
• Egg (2 pcs)110 g
• Natural yoghurt250 g
• Onion60 g

Also: Garlic, dill, salt

Method

1. Get ready: wash the beetroot (300 g) and carrot (200 g), put them unpeeled into separate pans and cover with water. Finely chop the onion (60 g).
2. Bring to the boil over high heat, then simmer over medium heat: the carrot for 25–30 min, the beetroot for 45–60 min, until a knife slides in easily. Cool and peel.
3. Cook the eggs (2) in boiling water over medium heat for 10 min, until the yolk is fully set. Cool in cold water and peel.
4. Pat the herring (250 g) dry, cut it into small cubes and mix with the onion. Mix the yoghurt (250 g) with crushed garlic and a pinch of salt.
5. Coarsely grate the boiled potatoes (400 g), carrot, beetroot and eggs into separate bowls.
6. Layer in a dish: herring with onion, potatoes, carrot, eggs, beetroot. Spread each layer thinly with yoghurt.
7. Cover and keep in the fridge for at least 3 hours. Sprinkle with dill before serving. Eat any leftovers within 2 days.