Directions:
- Chop the herring, potatoe, beets and apple into 1/4 pieces.
- Mix together.
- Blend in the dill pickle, onion and add a bit of the reserved beet liquid.
- The salad should have a firm consistency.
- Put the ingredients into a bowl, pack down well, cover and refrigerate at least over night or up to 2 days.
- Serve with Danish rye bread and hard boiled eggs as part of a smorgasbord.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.95 Kcal (351 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 314.48mg | 13% | |
| Potassium | 226.78mg | 5% | |
| Total Carbs | 20.3g | 7% | |
| Sugars | 13.44g | 54% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 1.37g | 3% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.4mg | 2% | |
| Calcium | 26.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 61.29 Kcal (257 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 229.62mg | 13% | |
| Potassium | 165.58mg | 5% | |
| Total Carbs | 14.82g | 7% | |
| Sugars | 9.81g | 54% | |
| Dietary Fiber | 2.74g | 15% | |
| Protein | 1g | 3% | |
| Vitamin C | 5.4mg | 12% | |
| Vitamin A | 0.3mg | 13% | |
| Iron | 0.3mg | 2% | |
| Calcium | 19.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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