Drain herring pieces and cut into dices.<
Mix sour cream, apples, onion, pickle and sugar in a medium size non-aluminum bowl.
Gently stir in herring.
Cover and refrigerate at least 24 hours or up to 5 days.
Serves 12; only 60 cents per serving.
Contains 162 calories and 11 grams fat.
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.
Place herring, apple, diced onion and pickles
For the herring salad, place the herring, chopped onion, apple and pickle
Chop herring and vegetables very fine and add seasonings.
Toss together with dressing and serve with shredded lettuce.
Garnish with hard cooked eggs.
following package directions. Meanwhile, wash herring in cold water, pat dry
In a bowl, mix herring, potatoes, apples, beets, pickles, cucumber, eggs, sour cream and mustard.
Stir until well blended. Season to taste with salt and pepper.
Line a salad bowl with lettuce leaves and spoon in salad mixture.
Garnish with egg slices.
Chill until ready to serve.
Combine herring, potatoes, onion, apple, beets, and pickle in a large bowl.
Mix together vinegar, sugar, water and pepper in a cup; mix well.
Pour over salad and toss gently; cover.
Refrigerate for at least 4-5 hours for all flavors to blend, tossing once or twice.
To serve, mound salad on lettuce leaves and garnish with egg slices.
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.
Soak the herring in cold water for 24 hours, then skin and fillet.
Combine the whipped cream, beet juice, sugar and vinegar. Chill.
Cut the herring into cubes and combine with the remaining ingredients, with the exception of the parsley.
Mix well.
Fold in the whipped cream dressing.
Chill.
Garnish with the parsley and serve.
Cut herring into pieces; place in large mixing bowl.
Add remaining contents of herring, potatoes, apples and sweet pickles; blend.
Chill.
Add beets.
Place in serving bowl; garnish with egg, parsley and capers.
Yields 12 servings.
Place herring, potatoes, beets, pickles, apple and onion in glass or plastic bowl.
Mix vinegar, sugar, water and pepper; pour over herring mixture.
Toss lightly.
Cover and refrigerate, stirring once or twice, at least 2 hours.
Serve with Dilled Sour Cream.
Garnish with parsley and wedges of hardboiled egg if desired.
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 all of the ingredients for the salad in a salad bowl. Blend all of the dressing ingredients except the whipping cream. Stir the dressing into the salt. Whip the cream and gently fold into the salad. Garnish with the chopped or grated egg yolk.
ant to use salt brined herring fillets - I found mine at
Boil beets until tender to the fork. The skin should be tearing and should peel off easily by hand.
Cool beets in water and peel by hand.
Add all ingredients except for mayo/herring to bowl and mix.
If desired, freeze some or all for later preparation.
Dice pickled herring fillets and add with mayo to taste.
Drain herring; cut into small pieces.
Add all other ingredients; mix well.
Refrigerate for several hours.
Serves 5 to 6 people.
Decorate an oblong dish with lettuce leaves.
Peel, core and dice the apples.
Mix immediately with the herring, add all other ingredients except the mayonnaise and garnish, and toss them together in the dressing.
Spread the mixture evenly over the lettuce leaves, and cover generously with mayonnaise.
Decorate with the garnish.
For the garnish, chop the egg whites.
Rub the yolks through a sieve.
Scatter both on the mayonnaise with the slices of gherkin and parsley.
Boil the potatoes in salted water until tender, about 9 minutes. Drain and combine with remaining salad ingredients, vinegar, salt and pepper.
Top with sliced boiled egg, minced parsley and anchovies. Serve with sour cream on the side.