Pickled herring salad

Pickled herring salad

By
From
Encyclopedia of Food and Cookery
Serves
6

Most Scandinavian buffets will include a salad such as this. It may be served as a first-course salad, or as part of a buffet.

Ingredients

Quantity Ingredient
8 herring fillets
milk or buttermilk
2 beetroot, cooked, peeled and diced
3 potatoes, cooked and diced
4 hard-boiled eggs, chopped
2 sour pickled cucumbers, chopped
1/2 red onion, chopped
or 4 spring onions, chopped
sour cream and snipped chives, to garnish

Dressing

Quantity Ingredient
185g sour cream
1 tablespoon wine vinegar
2 teaspoons dry mustard
1 teaspoon salt
2 teaspoons lemon juice

Method

  1. Rinse herring, cover with milk or buttermilk and allow to soak for 2 hours, changing milk several times. Drain, pat dry with paper towels and cut into bite-size pieces.
  2. Combine beetroot, potatoes, eggs, cucumbers, onion and herring in a salad bowl.
  3. In a small bowl, combine dressing ingredients and fold through salad, tossing lightly to combine. Chill salad, covered with plastic wrap, for 1 hour. Garnish salad with a dollop of sour cream, and snipped chives.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again