Combine all ingredients except herring and mix well.
Add the herring and refrigerate until it is time to serve.
Great with pumpernickel bread.
Serves 25 to 30 people as hors d'oeuvres. Keeps indefinitely in refrigerator.
Soak herring in cold water for one hour.
Remove skin and bones; cut into very small pieces.
Toss beets, apples, herring, onion, and pickle with salt and French dressing.
Chill for two hours.
Serve on a platter and garnish with finely chopped egg whites.
Sieve egg yolks and sprinkle on top of salad.
but not mushy. The original recipe says it can all be
Chop herring and vegetables very fine and add seasonings.
Toss together with dressing and serve with shredded lettuce.
Garnish with hard cooked eggs.
TO PREPARE USING SALT HERRING:.
soak the herring in cold water overnight
br>Wash and dry the herring and season them well with
Soak herring in cold water for at least 24 hours.
Change water every 8 hours or more often.
Save the milch from herring.
Skin, remove bones and cut each herring into 4 pieces.
Arrange onions in a bed on a deep platter.
Arrange herring on top of onions.
Boil vinegar and cool.
Rub milch through fine sieve.
Mix with vinegar and sugar and pour over the herring.
Serve with whole boiled potatoes.
Prepare brine by boiling together the vinegar, water, and sugar. Stir and cool. Clean, skin, bone and cut herring into slices. Place one layer sliced herring in wide mouth gallon jar. Sprinkle 1/2 teaspoons pickling spices, 1 teaspoons peppercorns, and onion slices over herring. Repeat layers of herring, onion slices, and spices, using all the herring. Cover with cooled brine. Refrigerate 3 days before using.
hop the garlic. Roll the herring in the breadcrumbs.
Heat
br>Open the jars of herring and drain them in a
Cut herring into small pieces.
Slice eggs.
Layer herring and eggs in bowl.
Put chopped onion on top.
Mix mayonnaise with cream and curry powder.
Add lemon juice, salt and pepper to taste.
Pour dressing over herring and decorate with sliced hard-boiled eggs and chopped parsley.
This can be artfully arranged in a clear glass bowl to show the layers.
he curry powder and the herring fillets, add the lemon juice
Place herring, apple, diced onion and pickles
For the herring salad, place the herring, chopped onion, apple and pickle
Stir the sour cream, mayonaisse, and black pepper together.
Layer the fish and vegetable ingredients in a deep dish with a few spoonfuls of the cream and mayonaisse mixture between each layer. It is recommended that you keep the layers in the following order: herring (retain a few pieces for garnishing), onion, potato, carrot, beet root.
Garnish with chopped egg and herring pieces. Chill and serve.
Wash and clean the herring, discard the head, and soak in cold water 1 to 2 hours. The herring should retain some saltiness.
Remove the skin and bones. Rinse the fillets and pat dry.
Grind the fillets or chop them very finely.
Press the eggs through a sieve, reserving 1 egg yolk for a garnish.
Combine the chopped herring with the sieved eggs and the remaining ingredients.
Mash to a smooth paste. If the mixture is very soft, chill it before spreading. Garnish with the sieved egg yolk and finely chopped parsley or scallions.
Cut herring into small cubes.
Mix herring with onion, eggs, apple and lemon juice.
Combine sour cream, garlic, salt and pepper; add to herring mixture and mix well.
Sprinkle with dill or parsley. Serve with rye bread.
Place herring, sour cream, vinegar, sugar, black pepper and celery seed in a bowl and toss together. Cut the cucumber in half lengthwise and scoop out the seed, then cut in half lengthwise again to form long strips. Cut the strips into 1/4 inch thick slices and add to the herring along with the red onion. Toss well. Chill before serving.
Sprinkle onion with sugar, juice of a lemon and herring liquid.
Mix in the drained herring and sour cream.
Let stand overnight.
Drain herring; cut into bite size pieces, if necessary.
Blend sour cream with herring and other ingredients.
Toss to blend well. Chill before serving.
Serve as an appetizer with crackers or on lettuce leaves.
Serves 6 to 8.