Danish Herring Salad

225 g/8 oz beetroot, cooked, peeled and diced
2 dessert apples, cored and thinly sliced
1 onion, peeled and thinly sliced
finely grated rind and juice oft/ lemon
150 ml/1/4 pint plain low-fat yogurt
salt
freshly ground white pepper
4 pickled herrings or rollmops
parsley sprigs, to garnish

Put the beetroot, apples and onion in a bowl. Stir the lemon rind and juice into the yogurt, then add salt and pepper to taste.

Add the yogurt to the beetroot mixture and stir well until the salad is pale pink in colour. Spoon into a shallow serving dish, arrange the herrings or rollmops on top, then garnish with parsley sprigs. Serve cold.

SERVES 4