Preparation

Step: 1/8

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

Step: 2/8

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

Step: 3/8

Rinse the chives, shake dry and chop finely.

Step: 4/8

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

Step: 5/8

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

Step: 6/8

Peel the onion and cut into thin rings.

Step: 7/8

Pat the herrings dry.

Step: 8/8

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.