Warm potato, herring, beetroot & apple salad

Ingredients

• 200 g beetroot
• 500 g Ratte or other waxy potatoes
• 1 small apple
• 2 marinated herring fillets , (see note) or 8-12 pieces from a jar, from sustainable sources
• a few fresh chives
• VINAIGRETTE
• ½ tablspoon Dijon mustard
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 pinch of granulated sugar
• 1 lug of sparkling water

Method

1. To make the vinaigrette, combine the Dijon mustard, oil, red wine vinegar and sugar in a bowl. Season generously with sea salt and black pepper, then whisk until it’s well blended.
2. Add the sparkling water to loosen the mixture, then whisk again and set aside.
3. Scrub, trim and cook the beetroot in a pan of boiling salted water for 30 to 45 minutes, or until tender.
4. In another pan of boiling salted water, cook the unpeeled potatoes for 15 to 20 minutes, or until tender. Drain in a colander, then slice while still warm.
5. Drain and allow the beetroot to cool slightly, then peel and slice. Very finely slice the apple into wafer-thin pieces. Slice the herring fillets diagonally.
6. Divide the potato, beetroot, apple slices and herring fillets or pieces between 4 serving plates.
7. Drizzle over the vinaigrette, chop and scatter over the chives and serve while the potatoes are still warm.

Source: Jamie Oliver