HERRINGSALAT

4 fresh herrings, cleaned, scaled and backbone removed
2 pickled gherkins, diced
250 g (8 oz) cooked potatoes, diced
1/2 bunch spring onions, chopped
250 g (8 oz) cooked beetroot, sliced chives, to garnish
CIDER MARINADE:
125 ml (4 fl oz/ ½ cup) cider vinegar
125 ml (4 fl oz/ ½ cup) water
2 tablespoons sugar
1 small onion, chopped
1 bay leaf
good pinch pepper
good pinch allspice
YOGURT MAYONNAISE DRESSING:
6 tablespoons natural yogurt
2 tablespoons Mayonnaise

METHOD:

Cut herring fillets into 5 cm (2 in) pieces and put into a glass dish.
To prepare the marinade, combine ingredients in a saucepan and bring to the boil. Simmer for 1 minute, then leave to cool. Pour over herrings, and marinate overnight or for at least 6 hours.
Drain herrings from marinade and put into a bowl with gherkins, potatoes and spring onions. To make the dressing, mix ingredients together, then stir into salad.
Arrange sliced beetroot around edge of serving dish, spoon salad in centre and garnish with chives.