DISH RESEARCH · Salad
Rosolli
Arla’s Perinteinen rosolli drains salted herring, combines cubed apple and marinated beetroots with crème fraîche, adds onion and cucumber, rests the salad in the refrigerator and finishes with beetroot, cucumber and chives.
About Rosolli
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Arla’s Perinteinen rosolli is a Christmas-table salad whose selected recipe combines salted herring, apple, marinated beetroot and crème fraîche. Yellow onion, pickled cucumber and chives complete this version.
The salted herring is drained first. The apple and marinated beetroots are cut into small cubes and mixed with the crème fraîche.
The supplied yellow onion, pickled cucumber and herring are added to the mixture. The recipe uses two jars of herring, half an apple and two marinated beetroots for its selected salad.
The rosolli is placed in the refrigerator and left to stand before serving. This standing stage comes after the herring and vegetables have been combined with the dairy.
Before serving, beetroot, cucumber and chives decorate the salad. Arla presents rosolli as a substantial salad for the Christmas table.
Ingredients in Rosolli
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Beetrootbase
- Potatobase
- Carrotbase
- Pickled cucumberseasoning
- Onionseasoning
- Creamsauce
- Creamy dressingsauce
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.