1 Beet
3/4 Herring Tidbits
1 Tart Apple
1/2 Potato
1/2 Dill Pickle
1 Onion


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.