Rosolye is a traditional Estonian salad.
Origin of the recipe
Rosolye is a traditional Estonian herring salad. It's often compared to "herring under a fur coat," but there are many differences between the two. The dish's origins are shrouded in culinary legend. Some researchers see echoes of Russian vinaigrette, a legacy of Estonia's time as part of the Russian Empire. Others note similarities with Swedish herring salads. But the most likely connection is with the Finnish rosolli—the name itself speaks volumes. Today, rosolye is a staple of Estonian holiday tables. This dish embodies the spirit of Baltic cuisine: its flavor evokes both the restrained sophistication of the north and the warmth of family gatherings.
What do you need for cooking?
Ingredients
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Boiled beets
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Boiled potatoes
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Herring fillet
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Pickled cucumbers
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Apples (sour)
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Red onion
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Mayonnaise
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Sour cream
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Mustard
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Horseradish
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Salt
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Chicken eggs
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Parsley
Kitchen utensils
- Knife
- Board
- Bowls
Step-by-step recipe
Step 1:
Combine sour cream, mayonnaise, mustard, horseradish, and salt in a bowl. Mix thoroughly.
Step 2:
Cut the boiled beets into cubes.
Step 3:
Finely chop the pickles.
Step 4:
Chop the onion.
Step 5:
Peel, core and finely chop the tart green apple.
Step 6:
Cut the herring into cubes.
Step 7:
Mix all ingredients in a bowl, add the sauce prepared earlier and stir.
Step 8:
Cut the potatoes into medium cubes and add to the salad. Toss. Refrigerate for at least 30 minutes.
Step 9:
Slice the eggs and arrange them on top of the salad. Sprinkle with parsley and enjoy!
Cooking tips
All ingredients must be cooled before mixing.
The ratio of beets, herring, and potatoes should be roughly equal, and cut into pea-sized cubes (5–7 mm) or small thin strips. Add salted or pickled cucumbers to taste, depending on the saltiness of the herring.
