Clean herring.
Cut off tail and head and rinse well in cold running water.
Put fish into a mixture of milk and water, enough to cover.
Allow to stand 12 hours.
Remove and drain.
Make shallow cut in skin along backbone and peel off skin, putting towards tail end.
Fillet herring and cut fillets into 1-inch pieces.
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.
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.
Soak the bread briefly in milk and then squeeze well.
Mix the herring fillets with the softened bread, add the apple and onion.
Put the mixture through the grinder.
Add butter and sour cream, season with pepper. Mix well.
Put the mixture into a greased oven-proof dish.
Sprinkle with breadcrumbs and bake in the oven at 340F until golden brown.
hin strips.
Slice the salted pork into thin pieces.
cup of the prepared salted caramel and beat to combine
but not mushy. The original recipe says it can all be
teel or plastic bowl, soak herring in cold water to cover
Place herring, apple, diced onion and pickles
For the herring salad, place the herring, chopped onion, apple and pickle
Soak herring in cold water for 24 hours,in the refrigerator changing water at least 3 times.
Cut herring diagonally into 1 -inch pieces.
Arrange herring and onion slices in a jar.
Combine the sherry, vinegar, water, sugar, and allspice; pour over herring.
Cover jar tightly, and refrigerate at least 24 hours.
Serve with boiled potatoes or on a smorgasbord.
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.
oiling salted water until done, following package directions. Meanwhile, wash herring in
ll bones away.
Cut herring meat into very little pieces
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.
Soak herring overnight.
Drain; skin and remove all bones.
Mix vinegar, pepper, sugar, crushed peppercorns and pour over herring.
If the vinegar is very strong, dilute with water.
Let stand for a few hours.
When serving, cut into 1/2 inch wide strips diagonally across fish and arrange on a dish to look like a whole fillet.
Garnish with minced onion.
Wash herring, remove bones and skin.
Put herring, potatoes, onions, pepper, and olives in a meat grinder. Add salad oil and vinegar. Combine thoroughly.
Garnish with grated carrots, parsley, boiled eggs and diced beets.
Usually a little diced beets, a few spoonfuls of grated carrots and chopped eggs are stirred into the mixture before garnishing.
Roll mixture into 1 1/2 inch balls. Serve cold.
Chop herring and vegetables very fine and add seasonings.
Toss together with dressing and serve with shredded lettuce.
Garnish with hard cooked eggs.
Cook the potatoes in boiling salted water for about 20 mins, until tender. Drain and set aside to cool.
For the dressing, mix the sour cream, vinegar, sugar, dill and salt and pepper to taste.
Cut the herrings into chunky pieces and combine with the pickles, onions and apples. Transfer to serving plates with the potatoes. Spoon the dressing over the top. Serve garnished with dill sprigs.
he apples.
Fillet the herring, removing the skin and even