German Herring Salad Labskaus with Beetroot and Potatoes Recipe
Labskaus is a sailors’ dish from northern Germany – a mixture of potatoes, beetroot, herring and pickles, often served with a fried egg on top. It looks rather unusual, but is surprisingly tasty and very filling. It’s something between a herring salad and a thick mash, perfect for a chilly evening or a hearty supper.
Labskaus is a classic of North German cuisine with a long seafaring tradition. The combination of potatoes, beetroot and herring creates a distinctive, pleasantly salty and slightly sweet flavour, and the fried egg on top turns it into a complete, very satisfying meal.
Chef's tips
Use good-quality pickled or matjes herring – the better the fish, the better the whole dish. If you don’t like very intense beetroot flavour, start with a smaller amount and add more to taste. The mixture tastes even better after resting for 15–20 minutes, when the flavours have had time to meld.
How to serve
Serve Labskaus on warm plates with a fried egg on top, extra pickled cucumbers on the side and, if you like, a few onion rings. It also pairs nicely with rye bread or a slice of dark, seeded bread.
Ingredients
- potatoes - 600 g
- beetroot - 300 g
- herring - 200 g
- pickled cucumber - 3 pieces
- onion - 1 piece
- butter - 40 g
- milk - 80 ml
- bay leaf - 1 piece
- allspice - 3 grains
- eggs - 4 pieces
- oil - 2 tablespoons
- salt - 0.5 teaspoons
- black pepper - 0.5 teaspoons
Preparation
- Peel the potatoes, cut into smaller pieces, put them in a pot, cover with cold water, add the bay leaf, allspice and a pinch of salt. Cook for 15–20 minutes from the moment the water starts boiling, until tender.
- Drain the cooked potatoes, remove the bay leaf and allspice, then mash thoroughly with a potato masher or press through a ricer.
- Add the butter and milk to the hot potatoes and mix until you get a smooth, fairly thick mash. Set aside to cool slightly.
- Cut the beetroot into small cubes. Cut the pickled cucumbers into small cubes. Peel and very finely chop the onion.
- Pat the herring dry with paper towels and cut into small cubes. If you are using salted herring, first soak it in cold water for 1–2 hours, changing the water from time to time.
- Transfer the mashed potatoes to a bowl, add the beetroot, cucumbers, onion and herring. Gently but thoroughly mix with a spoon until the mixture is evenly pink. Season with pepper and, if needed, a little salt (remember the herring is salty).
- Taste and, if the mixture seems too thick, add a little more milk to get the consistency of a thick mash that can be nicely spooned onto plates.
- Heat the oil in a frying pan over medium heat. Crack in the eggs and fry for 3–4 minutes, until the whites are fully set and the yolks remain runny or soft, depending on your preference.
- Spoon portions of the potato–herring mixture onto plates, smooth with a spoon and place one fried egg on top of each portion.
- Serve immediately, preferably with pickled cucumber or a small portion of lettuce with onion.
Storage
Store the potato–herring mixture in an airtight container in the fridge and use within 1–2 days. Reheat gently over low heat, adding a splash of milk if it has thickened too much. Fry fresh eggs just before serving.
