5 cooked or pickled beetroots
2 boiled carrots
2 boiled potatoes
1 pickled cucumber
200 ml double cream (heavy cream, whipping cream) or créme fraîche
1 tsp white wine vinegar
liquid from a jar of pickled beetroots
Cut the vegetables into 1/2-inch cubes and group neatly on a dish. Decorate with parsley. Whip the cream until frothy. Season and color the cream with beetroot liquid until lightly pink. Pour the dressing into a bowl for serving. Serve with some pickled herring.