Herring Salad Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Web dorothymcnett.com

See Also: Appetizers · Cooking Club · Germany

Herring Salad

From Dorothy McNett's recipes at www.dorothymcnett.com. In Amsterdam the herring would be freshly caught and raw. I favor using a jar of herring filets in wine. You choose!
Instead of using a can of beets, cook 2-3 medium sized fresh red beets for even better flavor and texture!

1 can beet slices, plain or marinated
1/2 to 1 jar herring filets in wine
1 egg, hard cooked
1 apple, grated
1 potato, peeled and cooked, grated
1-2 tablespoons mayonnaise
a little of the beet juice and herring juice, to make a dressing
rye bread slices
sliced dill pickles

Drain the beets, reserving a little of the juice for use in the dressing. Cut the beets into cubes and put in a bowl. Cut the herring into dices along with the onion found in with the herring fillets. Add to beets, along with the chopped hard cooked egg, grated apple, grated potato. Stir in the mayonnaise and a little of the beet juice. Taste, adding salt and pepper or more juices, to taste. Serve with slices of bread and pickles on the side.

To cook fresh beets: Wash and peel the beets using a vegetable peeler. Cut into quarters and place in a glass or ceramic batter bowl. Cover. Cook in microwave, using 3 minutes per beet as a guide, or until beets are tender when pierced with a fork. Allow to cool and proceed with the recipe.

Recipe created 1997-10-09.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.