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Rosolli: photo of the dish
Illustrative photo: Miia Ranta — CC BY-SA 2.0, Wikimedia Commons
Salads & starters

Rosolli

Rosolli is a Finnish winter salad of beetroot, potatoes, herring and tart apples, dressed in a creamy sauce. Its bright pink colour makes it a classic at celebrations and family meals.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Nutrition facts

470 kcal per serving

Protein
13.9 g
Carbohydrates
41.5 g
of which sugars
20.5 g
Fat
25.9 g
of which saturated fat
12.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Boil the beetroot and potatoes until a knife slides through easily, then leave them to cool.
  2. Peel the beetroot and potatoes and cut them into small, even dice.
  3. Peel the apples and dice them, then finely slice the red onions.
  4. In a large bowl, mix the crème fraîche with the mustard, vinegar, oil, sugar, salt and pepper until smooth.
  5. Add the diced beetroot, potatoes, apples and onions to the dressing and mix gently.
  6. Fold in the herring cut into pieces and the crumbled hard-boiled eggs, then adjust the seasoning.
  7. Chill for at least 1 hour so the flavours can blend.
  8. Serve cold, decorated with egg slices and gherkins, with rye bread.

Variations and tips

Vegetarian version. Replace the herring with cubes of smoked apple or marinated tofu for a fish-free salad.

For celebrations. Add a spoonful of grated horseradish to the dressing for a sharper kick.

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Original Ecomely recipe.