Rosolli: You Have to Try This

If you are into experimenting with unlikely food combinations for magnificent results, this traditional Scandinavian salad is definitely the one for you. 

Simply fabulous as a side dish with meat or seafood, it is also tasty and filling enough to be enjoyed in its own right.

And best of all? It's packed with vitamins and omega oils.



Since cold and gloomyJanuary is upon us now, why not bring back some of that holiday warmth with this ravishingly red salad? 

Here's what to do.


Ingredients:

3 medium to large potatoes
3 medium cooked beet roots and their juice
2 medium pickled cucumbers
1 large apple
1 small onion
2 medium pickled herrings
4 rashers of bacon cut to small pieces
a pinch or two of salt
1-2 tbsp sugar

Dressing: 2 dl (just under one cup) of whipping cream and a little bit of beet juice


Instructions:

1. Boil the potatoes with the skin on. Let them cool, then peel.

2. Fry the bacon strips until thoroughly cooked, but not quite crispy. Put to one side to cool.

3. Chop the other ingredients up. The best way to get your taste buds going is to cut everything into small cubes. Your guide size should be approximately 1 square centimetre pieces (or roughly 1/2 inch).

4. Mix everything together.

5. Season with a pinch of salt, 1-2 tbsp sugar and some beet root juice (leave a tiny bit of juice aside if you are planning to make the dressing). Keep tasting and adding more seasoning as required. Place in a bowl and serve.

6. In the Nordic countries Rosolli salad is traditionally dressed with a little bit of whipped cream. This is optional, but it does add a softness to the taste. Whip the cream until it forms peaks, but stop before it hardens. Right at the end, fold a  tiny bit of beet juice into the cream to give it a delicate pink colour. Serve dressing in a separate bowl - usually a tablespoon of it is heaped on one helping of salad.

Happy New Year!