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.
Cut the pickled herring fillets into 1 \" pieces. Set
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.
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.
Drain herring of wine, do not rinse off any left over spices.
Place cream cheese and drained herring in food processor.
Process until smooth and spreadable.
Finely chop scallions.
Remove spread from processor and place in to a medium sized bowl.
Fold in finely chopped scallions while tasting for salt and pepper.
Keep cool until it is ready to be served.
Garnish with sprig of parsley.
Dice herring in very small pieces and along with the cream sauce in which it comes, combine diced potatoes, apples, relish, sugar and vinegar and chill for 2 hours.
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.
For the Labskaus, cook potatoes in boiling salted water for about 20 mins. Heat 2 tbsp butter and saute onions. Add corned beef and cook for about 2 mins. Add allspice and season to taste. Drain potatoes, add to corned beef and mash together. Add 4-6 tbsp pickled beet brine and 2-4 tbsp pickle brine.
Heat 1 tbsp butter in a large pan and fry 4 eggs. Serve corned beef hash with pickles, pickled beets, pickled herring, and fried eggs.
Cut herring into small pieces.
In a large bowl mix herring pieces, pickles, onion slices, and onions from herring jar, sour cream, salt and pepper.
Fold in potatoes, then beets.
Refrigerate.
If sour cream is too thick you can thin it with the liquid from the pickled herring, but don't add too much.
br>Wash and dry the herring and season them well with
Cook potatoes in boiling salted water for about 20 mins. Drain and set aside.
Heat 2 tbsp butter and saute onions. Add corned beef and saute for about 2 mins. Add potatoes, beet brine and 4 tbsp water and mash. Heat 1 tbsp butter in a large pan and fry 4 eggs. Serve corned beef hash with fried eggs, beets, pickles, pickled herring and sprinkle with chives.
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.
Combine cucumbers, tomatoes, and onion in a large glass mixing bowl.
Stir vinegar and sugar together in a small saucepan over medium-low and bring to a boil; cook and stir until the sugar dissolves. Pour over the vegetable mixture. Marinate mixture in the refrigerator for 30 minutes.
Stir the reserved liquid from the herring into the vegetable mixture. Fold herring into the vegetable mixture. Refrigerate 1 hour more before serving.
Cut herring fillets into small pieces and place in a bowl. Add yogurt, onion, pickled cucumber, mustard, black pepper, and sugar; mix well to combine.
Cover with plastic wrap and chill before serving so the flavors can develop, at least 3 hours.
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.
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.
oiled egg and fillet of pickled herring on the bread. Sprinkle it
Sprinkle onion with sugar, juice of a lemon and herring liquid.
Mix in the drained herring and sour cream.
Let stand overnight.
Clean and split herring.
Soak overnight in water.
Then bone and skin; cut in small pieces.
Make a brine of vinegar, sugar and spices and pour over herring.
Add sliced onions.
Wash the herring fillets well under cold running