Serves 2

Prep time 20 mins


3 romaine baby lettuce
1 small potato, boiled and diced
1 tbsp. horseradish
200g marinated herring
1 ripe avocado
1/2 lime
2 tbsp. olive oil

For the dressing:

1 tbsp. whole grain mustard
1 tbsp. balsamic vinegar
1 tbsp. honey
1 lemon juice
1 orange juice
200ml olive oil
1 tbsp. dill, finely chopped


Make the dressing by placing all the ingredients in a small bottle, sealing with a lid and shaking vigorously.

Remove flesh from avocado and place in the jar of a blender along with 2 tbsp. olive oil ½ lime juice, white pepper and salt, blend until smooth.

Spread a spoon full of avocado puree on the serving plate. Arrange 3 lettuce leaves. On each leaf place ½ tsp horseradish and add a layer of the potatoes, dress the potatoes with mustard and dill dressing, place a few pieces of herring and top with beetroot.