Clean the herrings under running water, cover them completely with water to desalt them and leave them for one night. Take out, pat dry and remove the skin. Remove the bones and cut the fillets into cubes. Place in a large bowl.
Peel the potatoes and peel the apples. Dice them as well as the gherkins and the beet and add them to the herring in the baking dish.
For the sauce, mix all the ingredients with a whisk, pour over the salad ingredients and gently fold in with a spoon. Add salt if necessary, as the salt content depends on the herring, depending on how well they have been soaked.
Let the lettuce soak for at least 1 hour. Garnish with sliced eggs and dill.
Anyone who has ever been invited to a smoergasbord knows how well and how long the Swedes can dine.
But this luxuriantly equipped buffet does not exist naturally every day, where against fish, and here in particular the herring, daily on the table comes.
In the preparation of this really inexpensive fish, the imagination of the Swedes knows no bounds and smoked they like the herrings best. Especially since in Scandinavia they know how to smoke fish exceptionally well. To begin with, they are air-dried and then put into oak or possibly alder smoke until they have their beautiful shiny color.