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Recipe by: ismaÏ
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1 can (400-500 grams) pickled sliced beets
250 grams boiled, peeled potatoes
150 grams marinated herring filets
1 apple
1 small onion
1/3 cup dill picle
Proceed as follows:
Drain the liquid from the pickled sliced beets, reserving the liquid.
Drain the liquid from 3/4 cup (or one jar, 6-8 oz. size) refridgerated, marinated, snack tidbits or wine-flavoured herring filet pieces.
Cut (into 1/4-inch cubes) the beets, herring, one medium sized tart apple (peeled), and potatoes (boiled and peeled, hot or cold) and mix them all together.
Blend in 1/3 cup finely chopped dill picle, one small (finely chopped) onion and the reserved beet liquid.
Put into a serving bowl or pack into a 4-cup mold. Cover and chill, at least over night or for as long as two days
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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