br>Open the jars of herring and drain them in a
Drain herring of juices and mix all ingredients.
Place into covered dish and keep in refrigerator until ready to serve.
Wash fillets; drain; arrange in bowl.
mix all other ingredients; pour over herring.
cover and place in refrigerator.
let chill and marinate 24 hours.
teel or plastic bowl, soak herring in cold water to cover
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.
Sauce:
Blend thoroughly sour cream, yogurt, lemon juice and sugar.
Salad:
Peel onions and cut into thin slices.
Peel and quarter apples, remove cores and cut into thin wedges.
Blend onions and apples with sauce.
In a dish arrange herring and apple-onion mixture in layers.
Cover tightly and marinate in refrigerator for 5 hours.
Sprinkle with dill before serving.
Drain and cut herring into small pieces.
Place in bowl.
Add green pepper, onions, olives and artichokes.
Add chili sauce. Cover and refrigerate 2 hours or overnight.
Serve plain or with crackers or cocktail bread.
This is very colorful in a clear glass bowl.
Chop the herring, potatoe, beets and apple into 1/4\" pieces.
Mix together.
Blend in the dill pickle, onion and add a bit of the reserved beet liquid.
The salad should have a firm consistency.
Put the ingredients into a bowl, pack down well, cover and refrigerate at least over night or up to 2 days.
Serve with Danish rye bread and hard boiled eggs as part of a smorgasbord.
Mix together; add a little of the juice and a little mayo* for moisture.
Eat as side dish with rye bread or snack.
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
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.