Ingredients

• 3 medium potatoes
• 2 medium carrots
• 1 larger parsley root
• 2 medium beets
• 300 g (3 pieces) matjes herring fillets (in oil, from a tray)
• juice of 1/4 lemon
• 2 tablespoons vinegar
• 2 hard-boiled eggs
• 3 pickles
• 1/4 apple
• 1/4 onion
• about 1 cup mayonnaise
• 2 teaspoons mustard

Preparation

1. Wash the potatoes, carrots and parsley root and place them unpeeled in a pot, cover with water, add a pinch of salt and cook covered until tender, for about 35 minutes.
2. In a separate pot, cook the unpeeled beets in lightly salted water, covered, for about 1 hour.
3. Drain the cooked vegetables - potatoes, carrots, parsley root and beets - and let cool. Then peel and dice them, transfer to a large bowl.
4. Take the ready herring in oil from the tray, quickly rinse it and pat dry with paper towels. Cut lengthwise into halves, then crosswise into small pieces. Place in a clean glass or plastic bowl, add lemon juice and vinegar, mix, press down lightly and set aside for about half an hour to marinate.
5. Meanwhile, hard-boil the eggs, peel and dice. Peel the pickles, onion and apple and dice them as well. Add the diced eggs, pickles, onion and apple to the bowl with the diced vegetables.
6. Remove the herring from the marinade and add to the bowl with the rest of the ingredients. Add mayonnaise and mustard, season with salt (about half a teaspoon or to taste) and ground pepper (about 1/2 teaspoon).
7. Mix gently to combine all the ingredients. Add more mayonnaise if needed. Put in the fridge.