Herring Salad
Posted on April 2nd, 2008 | Rating:
| Category: On the Side
1 salt herring or 2 Matjes herring fillets in wine-flavored sauce
1 1/2 C diced boiled potatoes
1 1/2 C diced pickled beets
1/4 C diced dill pickles
1/2 C diced apple
1/3 C finely chopped onion
4 T vinegar or liquid from pickled beets
2 T water
2 T sugar
Dash of pepper
2 hard-boiled eggs
If Matjes herring is used, no preparation except to be minced fine. If salt herring is used, clean fish, remove head, soak fish 10 to 12 hours, changing water several times so fish will not be too salty. Bone and fillet by cutting herring along backbone. Remove the big backbone and as many small ones as possible; pull off skin. The bones come out easily after the soaking. Dice fillets. Finely mince all the diced ingredients so the flavors will blend well. Mix them together gently but carefully. Combine vinegar, water, sugar and pepper; blend well. Gently stir into fish mixture. Pack into a 5-cup mold that has been rinsed with cold water or lightly greased with salad oil. Chill a few hours before serving. Unmold onto serving platter and garnish with hard-boiled eggs and chopped parsley. Serve with sour cream. Makes 6 to 8 servings.