Method:
Cook beet and jacket potatoes separately; allow to cool; peel and dice into 1cm cubes; dice eggs and gherkins; chop shallot and mince chives; cut herring into pieces.
Mix all the ingredients in a bowl and season; cover the salad with cling film and leave in the fridge overnight.
Serve the next day on slices of dark bread and sprinkle with Graines d’Alice; add a few dill tips for decoration.
* Ingredients available in our delikatessens