Preparation

Wash the beetroots, cover with water and cook for 40-50 minutes.

Peel the potatoes and cover with salted water. Cook the potatoes for 25-30 minutes.

Rinse the chives, shake dry and chop finely.

Meanwhile, mix the sour cream with the mayonnaise. Season the dip with salt and pepper. Stir in half of the chives.

Drain the beetroots, rinse with cold water and peel. Cut the beetroot in wedges.

Peel the onion and cut into thin rings.

Pat the herrings dry.

Drain the potatoes and squeeze them directly onto plates through a potato ricer. Place the beetroot chunks and the herring fillets on top. Add some sour cream dip. Sprinkle with the onion rings. Garnish with the remaining chives.