Fish reigns on Christmas Eve. Traditionally, we serve herrings, carp, zander, and sometimes salmon. In our home we like fried carp and jellied carp, and we have herring served with onion or in a cream sauce. It is our steady repertoire. Every year we prepare something new and interesting. Certain dishes have settled with us for a long time, but others, even though they were good, don't come back the next year.

This time I would like to propose to you a salad with anchovies, beetroots and eggs. It looks extremely decorative, especially when served in glasses. Next time I will add a layer of diced doll pickles mixed with hot peppers. This sour and spicy taste should go very well with the salty anchovies and sweet beetroots.

Ingredients (for 2 people):

200g of anchovies
2 beetroots
3 eggs
2 tablespoons of minced parsley
1 tablespoon of olive oil
1 tablespoon of lemon juice
1 teaspoon of honey
salt and pepper

Cut the anchovies into fine strips and put them into some glasses. Clean the beetroots thoroughly, cut the stumps off, and wrap them in aluminium foil. Heat the oven up to 180 C and bake for one hour. Peel the baked beetroots and grate them. Spice them up with the pepper and sprinkle them with the olive oil, honey and lemon juice. Stir thoroughly. Hard boil the eggs, peel and dice them. Put a thin layer of minced parsley onto the beetroots. Put the diced eggs on top of the salad. Decorate with the parsley leaves. Serve chilled.

Enjoy your meal!