📝 About This Recipe
A crown jewel of Estonian festive tables, Rosolje is a stunningly magenta-hued salad that perfectly balances the saltiness of pickled herring with the earthy sweetness of roasted beets. This classic cold appetizer is beloved for its complex texture, combining tender root vegetables and crisp pickles in a velvety, creamy dressing. Whether served at a holiday feast or a sophisticated weekend brunch, its bold colors and refreshing Nordic flavors make it an unforgettable centerpiece.
🥗 Ingredients
The Root Vegetables
- 3 medium Beets (boiled or roasted until tender, peeled)
- 3 medium Potatoes (waxy variety like Yukon Gold, boiled in skins and peeled)
- 2 medium Carrots (boiled until tender but firm)
The Protein and Crunch
- 250 grams Pickled Herring Fillets (drained and patted dry)
- 3 large Hard-boiled Eggs (peeled)
- 1 large Tart Apple (such as Granny Smith, peeled and cored)
- 2-3 medium Dill Pickles (fermented or brined for best flavor)
- 1/2 small Red Onion (very finely minced)
The Creamy Dressing
- 200 grams Sour Cream (full fat for authentic richness)
- 100 grams Mayonnaise (high quality or homemade)
- 1 tablespoon Mild Mustard (Dijon or a sweet European mustard)
- 1-2 tablespoons Pickle Juice (from the pickle jar for acidity)
- to taste Salt and White Pepper
For Garnish
- 1/4 cup Fresh Dill (chopped)
- 2 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
Begin by preparing your vegetables. Boil the beets, potatoes, and carrots in their skins in separate pots of salted water until tender (beets take 45-50 mins, potatoes/carrots 20-25 mins). Allow them to cool completely before peeling.
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2
Once cooled and peeled, dice the potatoes, carrots, and beets into uniform 1/2-centimeter cubes. Keeping the dice consistent ensures a beautiful mosaic look.
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3
Dice the pickled herring fillets into small pieces, roughly the same size as the vegetable cubes.
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4
Finely dice the tart apple and the dill pickles. To prevent the apple from browning, you can toss it in a teaspoon of lemon juice.
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5
Separate the yolks from two of the hard-boiled eggs. Finely dice the whites and the third whole egg. Reserve the two yolks for the dressing or garnish.
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6
In a large mixing bowl, combine the diced potatoes, carrots, herring, pickles, apple, onion, and the diced egg pieces.
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7
In a separate medium bowl, whisk together the sour cream, mayonnaise, mustard, and pickle juice until smooth.
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8
Gently fold the beets into the large mixing bowl. We add them last to prevent them from bleeding too much color into the other ingredients immediately.
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9
Pour the dressing over the salad components. Using a large rubber spatula, fold everything together gently until every cube is coated in the pink dressing.
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10
Taste and season with salt and white pepper. Remember that the herring and pickles are salty, so you may only need a pinch.
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11
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight is best to let the flavors marry.
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12
Before serving, give the salad a final gentle toss. Transfer to a clean serving bowl or use a ring mold for a professional plated look.
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13
Garnish generously with chopped fresh dill, sliced green onions, and the reserved egg yolks crumbled over the top for a pop of yellow.
💡 Chef's Tips
For the best texture, ensure all boiled vegetables are completely cold before dicing; warm vegetables will turn mushy. If you prefer a milder flavor, soak the herring in milk for 30 minutes before dicing to remove excess salt. To keep the colors distinct for longer, toss the beet cubes in a tablespoon of oil before adding them to the salad; this 'seals' the color slightly. Always use a tart apple like Granny Smith to provide a necessary acidic contrast to the creamy dressing. This salad actually tastes better the next day, making it a perfect make-ahead dish for entertaining.
🍽️ Serving Suggestions
Serve alongside thick slices of buttered dark rye bread or pumpernickel. Pair with a chilled shot of premium vodka or a crisp, dry white wine like Riesling. Include it as part of a 'Smörgåsbord' style spread with smoked salmon and radishes. Offer a side of hot, boiled new potatoes if serving as a light main course. Decorate the platter with sprigs of fresh parsley and extra pickle fans for a retro-elegant presentation.