Herring Salat Ostfriesen Version Recipes

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HERRING SALAT (OSTFRIESEN VERSION)



Herring Salat (Ostfriesen Version) image

My mom made this salad every year for New Year's Eve. It's of north German origin. Our German and Scandinavian friends all loved it. Do not substitute ham for the left-over meat, it's too salty or something! My family doesn't like herring, so I use less than what is listed - just enough so I can still call it Herring Salat! Other ingredient amounts can be adjusted to taste. It should be a pretty pink color when done. (My friends thought it was called Herrings-a-lot, because of the way it's pronounced in German!)

Provided by Linky

Categories     Vegetable

Time 1h

Yield 20 serving(s)

Number Of Ingredients 10

4 (15 ounce) cans beets, sliced
2 potatoes, boiled and peeled
3 large dill pickles
2 apples, cored and peeled
1/2 cup meat, cooked (left over chicken, beef, veal, or turkey)
8 ounces herring fillets, in wine sauce
1 tablespoon capers
1 cup mayonnaise, light
1/4 cup mustard, spicy brown is best
1 egg, hard boiled, for garnish

Steps:

  • Chop all ingredients into tiny dice.
  • Stir in mayonnaise and mustard.
  • Garnish with boiled egg slices.

Nutrition Facts : Calories 135.5, Fat 5.5, SaturatedFat 0.9, Cholesterol 19.2, Sodium 390, Carbohydrate 18.3, Fiber 3, Sugar 9.9, Protein 4.7

SALAT



Salat image

Make and share this Salat recipe from Food.com.

Provided by seattlelove

Categories     Russian

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 large potato
1 large carrot
2 hard-boiled eggs
1 large cucumber
1 medium yellow onion
2 -3 garlic cloves
8 ounces frozen peas
8 ounces black olives
2/3 cup beef stew meat (chicken for special occasions)
3 tablespoons mayonnaise
salt
black pepper

Steps:

  • Boil the potato and carrot in the skins, remove from heat when fork-tender and cool and peel.
  • Cut potato, carrot, cucumber, eggs, beef, and onion into small cubes.
  • Chop garlic fine or make a paste on your cutting board with the side of your chef knife blade by smacking it.
  • Mix vegetables and all else together.
  • Add peas and olives. Stir together with the mayonnaise.

HERINGSALAT (HERRING SALAD)



Heringsalat (Herring Salad) image

A lot of Americans never learn the joys of pickled herring, which is sad. :) We love Scandinavian foods in our home! This is one of my adopted recipes. Prep time includes chilling.

Provided by Julesong

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces pickled herring, drained
1/2 green pepper, seeded and diced (you can sub red/yellow/orange, if you prefer)
1 tart apple, cored and diced
1 orange, peeled, sectioned, and diced
2 teaspoons grated onions
2 tablespoons vegetable oil
1 tablespoon vinegar
4 lettuce leaves

Steps:

  • Combine ingredients and marinate in refrigerator for at least 1 hour.
  • Serve on lettuce leaves.

Nutrition Facts : Calories 249.9, Fat 17.2, SaturatedFat 2.3, Cholesterol 7.4, Sodium 500.9, Carbohydrate 15.6, Fiber 2.2, Sugar 11.6, Protein 8.9

HERRING IN OATMEAL



Herring in Oatmeal image

This is a recipe that we had a lot when we were kids, it was a very popular dish and very cheap. we had ours with boiled potatoes, and a spoonful of the lard it was cooked in. That's all changed now as the lard wasn't good for your arteries. but we did like it. I live in Scotland and we had a lot of scandinavian recipes, as the fishermen traveled far and wide, and herring was in abundance sadly today it's a diferent story it's in very short supply now, and very expensive. You can just use the one kind of oatmeal if you like.

Provided by Tea Jenny

Categories     Scandinavian

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

4 herring fillets
4 tablespoons flour
2 eggs, beaten
50 ml milk
200 g pinhead oats
50 g fine oatmeal
25 g unsalted butter
150 ml vegetable oil
parsley
lemon wedge

Steps:

  • Dip the herring into the flour and coat both sides.
  • Beat the eggs with the milk. Mix together both types of oatmeal on a large flat plate.Dip the herring into the egg and milk mixture, then dip into the oatmeal mixture to coat.
  • Heat the butter and oil in a frying pan until the butter starts to brown. Put the herring into the pan skin side first. Cook for a couple of minutes on each side. Serve flesh side up garnished with parsley and lemon.

Nutrition Facts : Calories 940.1, Fat 61.6, SaturatedFat 13, Cholesterol 231.3, Sodium 208.9, Carbohydrate 48.2, Fiber 6.7, Sugar 0.4, Protein 47.9

HERRING IN OATMEAL WITH DRAMBUIE BUTTER



Herring in Oatmeal With Drambuie Butter image

Combining two items which formed a staple of Scottish diet over many centuries, herring coated in oatmeal is a classic Scottish dish. In more modern times, chefs have added their own touches to the basic dish, such as the Drambuie Butter, lemon, and cress. Old Scots would not have known such refinements! :D Serve with steamed veggies. This is great for lunch or dinner. Posted for Zaar World Tour 05

Provided by Amis227

Categories     Scottish

Time 1h22m

Yield 4 serving(s)

Number Of Ingredients 8

4 ounces unsalted butter (one stick)
2 teaspoons lemon juice
1 tablespoon finely chopped parsley
3 tablespoons drambuie
8 herring fillets (2 per person)
coarse oatmeal
salt and pepper
drippings or cooking oil

Steps:

  • Drambuie Butter:.
  • Note: This needs to be prepared ahead as it must chill for at least an hour.
  • Soften the butter but don't melt it.
  • Beat in the other ingredients and then roll out into a cylinder shape with a diameter of about one inch.
  • Wrap in foil/greaseproof paper/vegetable parchment/waxed paper and leave in the refridgerator to harden again.
  • Any leftover butter can be put on a tray and frozen and stored in small freezer bags. But don't keep them for more than one week.
  • The Fish:.
  • Depending on how you buy your fish, you may have to de-bone yourself. Cut along the underside of the herring, lay it on a table, cut side down and hit across the backbone in a few places with a rolling pin or your hand. Remove the backbone and as many of the smaller bones as possible. Scrape the scales from the fish with a knife, remove heads and tails.
  • Sprinkle with salt and pepper and toss them in a plastic bag with plenty of oatmeal.
  • Or, if you prefer, put the fish on a plate and coat them with oatmeal - you may have to press the oatmeal into the fish to ensure it is fully covered.
  • Fry in meat dripping or cooking oil - put them in with the skin side upwards first.
  • Fry until lightly brown, turn and cook the other side.
  • It should take 5/7 minutes. Drain the fish on paper towels.
  • Note: Don't put more than a 1/4" of oil in your pan at a time and keep it at a low heat. If you put too much oil in the pan, your oatmeal will just fall off instead of frying nice and crisp. And if it's too hot, your run the risk of burning yourself as well as the fish.
  • To serve, cut the butter into slices and place two on each fish immediately before serving the cooked herrings. Add garnish of cress or lemon according to preference. This is good with steamed veggies.

Nutrition Facts : Calories 785.7, Fat 56.3, SaturatedFat 22.1, Cholesterol 281.8, Sodium 334.9, Carbohydrate 0.3, Sugar 0.1, Protein 66.4

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