300 g herring fillets
1 medium beet
300 g of potatoes
2 cloves of garlic
3 slices of dark bread
lettuce leaves
a few stalks of dill
3 tbsp. l. vegetable oil
1 tsp. lemon juice
pepper to taste
Beets are washed and boiled until soft, then leave to cool and clean. Washed potato broth in uniforms, let cool and clean. Grease a frying pan and fry the bread to a ruddy crust, let it cool and sveen with garlic. Combine the vegetable oil with lemon juice.
On the dish for serving, rip your hands with lettuce leaves, put the potatoes sliced on top. Diced beets, slices of herring fillets and croutons. Pepper the salad to taste, fill the fields and add large torn sprigs of dill.
