1. Boil the beetroot and potatoes in their skins, let cool, peel and cut into small cubes.
2. Use commercially prepared, ready-to-eat salted herring fillets and follow the instructions on the packaging. Soak the herring fillets in cold water in the fridge for 30 minutes, pat dry and also cut into small cubes.
3. Peel and dice the apple; finely chop the gherkins and onion.
4. Stir the sour cream with the mayonnaise, two tablespoons of gherkin brine, a pinch of sugar and pepper until smooth.
5. Gently fold all the ingredients into the dressing and chill for at least 2 hours, preferably overnight.
6. Sprinkle with dill and serve with rye bread or jacket potatoes.
Tip: Over time the beetroot turns the whole salad a lovely pink - and resting improves the flavour too.
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