Our Delikatessen Recipes


  • 4
  • 30min
  • 200g herring with oil
  • 200g beet
  • 200g Charlotte potatoes
  • 2 hard-boiled eggs
  • 1 shallot
  • 60g Russian gherkin
  • 70g mayonnaise
  • 50g crème fraîche
  • 25g gherkin juice
  • 1 tbsp mustard from Meaux
  • 1 bunch chives
  • Salt/pepper
  • 4 slices dark bread
  • Dill
  • Graines d’Alice


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