Layered Pickled Herring Salad With Tart Apples And Red Onion Recipes

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GERMAN RED HERRING SALAD (ROTER HERINGSSALAT)



German Red Herring Salad (Roter Heringssalat) image

Pickled herring, apples, onions, pickles and red beets are covered in a luscious creamy sauce with a beautiful pinkish-red hue.

Provided by Kimberly Killebrew

Categories     Entree     hors d'oeuvres     Main Dish     Salad     Side Dish

Time 15m

Number Of Ingredients 17

1/2 pound pickled (soused) herring fillets ((German Bismarck herring or matjes herring), drained and diced small)
2 medium apples (, cored and diced small)
1/3 pound cooked red beets (, diced small)
1 medium yellow or red onion (, diced small)
4-5 German pickles
For the Creamy Dressing:
2-3 tablespoons pickle juice from the German pickles
1 tablespoon sunflower oil
1 tablespoon white wine vinegar
1 teaspoon sea salt
1 teaspoon sugar
1 teaspoon German yellow mustard
1 cup sour cream
1/4-1/3 cup heavy whipping cream
3 tablespoons German mayonnaise ((tastes significantly different than American mayonnaise))
1-2 tablespoons fresh chopped dill
for serving: boiled potatoes, hard-boiled eggs, crusty bread

Steps:

  • In a small bowl, whisk together the pickle juice, mustard, oil, vinegar, salt and sugar until emulsified and the salt and sugar are dissolved. Stir in the whipping cream, sour cream, mayonnaise, mustard and dill.
  • Place the diced herring, apples, beets, onions, and pickles in a large bowl.Pour the dressing over the herring mixture and carefully stir until thoroughly combined. Add salt and pepper to taste. If the salad is thicker than you prefer, add a little whipping cream. If you prefer the dressing thicker, add more sour cream and/or mayonnaise.
  • To serve, lay some slices of boiled egg over a mound of herring salad with a sprig of fresh dill. You can also add some onions sliced into rings. Place the potatoes next to the salad. Alternatively, spread the herring salad on crusty bread.Can serve 4 as a side or main dish or more people as an hors d'oeuvres.

Nutrition Facts : Calories 382 kcal, Carbohydrate 24 g, Protein 13 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 86 mg, Sodium 1013 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving

PICKLED RED ONIONS



Pickled Red Onions image

These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated.

Provided by itsvince

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h15m

Yield 8

Number Of Ingredients 6

3 cups water
2 red onions, thinly sliced into half-moons
¾ cup white wine vinegar
1 teaspoon sea salt
1 teaspoon white sugar
5 black peppercorns

Steps:

  • Bring water to a boil in a saucepan.
  • Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
  • Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
  • Refrigerate at least 1 hour before serving so that the flavor develops.

Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.5 g, Fiber 0.6 g, Protein 0.4 g, Sodium 226.4 mg, Sugar 1.7 g

PICKLED HERRING AND CUCUMBER SALAD



Pickled Herring and Cucumber Salad image

It just so happens I like cucumber salad and pickled herring, so I decided to try this combination and the results are great. You can add your own seasoning to give it some zip, but I prefer just to leave it alone. The prep time and cook time are about the same.

Provided by Thor

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h50m

Yield 8

Number Of Ingredients 6

4 seedless English cucumbers, thinly sliced
4 vine-ripened tomatoes, diced
1 onion, thinly sliced
1 cup apple cider vinegar
½ cup granulated sugar
2 (12 ounce) jars herring pickled in wine sauce (such as VitaR)), liquid drained and reserved

Steps:

  • 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.

Nutrition Facts : Calories 317.1 calories, Carbohydrate 30.2 g, Cholesterol 11.1 mg, Fat 15.6 g, Fiber 1.9 g, Protein 13.7 g, SaturatedFat 2.1 g, Sodium 748.3 mg, Sugar 17.4 g

LAYERED PICKLED HERRING SALAD WITH TART APPLES AND RED ONION



Layered Pickled Herring Salad with Tart Apples and Red Onion image

Categories     Salad     Fish     Fruit     Onion     Marinate     Rosh Hashanah/Yom Kippur     Buffet     Vinegar     Apple     Cucumber     Radish     Chill     Dill     Bon Appétit

Yield Serves 8

Number Of Ingredients 16

Cucumbers
3/4 cup apple cider vinegar
3/4 cup water
1/3 cup sugar
2 teaspoons pickling spice
1 teaspoon salt
1 large hothouse cucumber, cut into 1/8-inch-thick rounds
Salad
1 pound Granny Smith apples, peeled, cored, coarsely chopped
1 1/2 cups chopped red onion
1 cup sour cream
1/4 cup chopped fresh dill
1 1/4 cups sliced trimmed radishes
2 6-ounce jars spiced cut herring, drained, each piece halved
Boston lettuce leaves
Fresh dill sprigs (optional)

Steps:

  • For cucumbers:
  • Mix vinegar, water, sugar, pickling spice and salt in heavy medium saucepan; bring to boil, stirring until sugar and salt dissolve. Cool to room temperature. Place cucumbers in large glass bowl. Pour marinade over cucumbers. Cover; refrigerate overnight.
  • For salad:
  • Mix apples, red onion, sour cream and chopped dill in large bowl. Season to taste with salt and pepper.
  • Using slotted spoon, remove cucumbers from marinade. Arrange half of cucumbers in bottom of 8 x 8 x 2-inch glass dish. Arrange half of radishes atop cucumbers. Spoon half of apple mixture over radishes. Arrange herring evenly atop apple mixture. Spoon remaining apple mixture over herring. Cover with remaining cucumbers, then radishes. Cover and chill salad 3 hours.
  • Arrange lettuce leaves on platter. Spoon salad onto leaves. Garnish with dill sprigs, if desired, and serve.

LITHUANIAN HERRING SALAD WITH ONION AND TOMATO (SILKE SU POMIDOR



Lithuanian Herring Salad With Onion and Tomato (Silke Su Pomidor image

I remember Mother sitting around the kitchen table with her friends, skinning and gutting herring, to make this appetizer salad for New Years and other big community events. I am now able to buy herring fillets, which simplifies the prep quite a bit. Servings is a wild guess - I eat this with abandon, so be advised. Prep time does not include soaking or refrigeration.

Provided by duonyte

Categories     European

Time 45m

Yield 10 serving(s)

Number Of Ingredients 5

1 lb salt herring fillet
1 lb yellow onion
2 tablespoons vegetable oil
2 bay leaves
16 ounces tomato sauce

Steps:

  • You want to use salt brined herring fillets - I found mine at a Polish deli, sitting all ready to use in a big barrel.
  • Place the herrings in a large bowl and cover with cold water. Refrigerate for about 24 hours, changing the water two to four times.
  • Drain off the water and slice the fillets into 1/4 to 1/2 inch sized pieces.
  • Thinly slice the onions.
  • Heat oil in a large skillet; add the onions and cook until tender, but not browned. I often add 1/2 cup or so of water to help soften the onion without letting it brown.
  • Stir in the tomato sauce and bay leaves. Bring to a simmer and cook for 15 minutes or so, stirring and scraping down the sides of the pan several times. Remove from heat and let cool to room temperature.
  • Take a 1 quart glass or ceramic bowl. Remove bay leaves from the sauce. Layer the herring and sauce in it, starting and ending with the sauce.
  • Cover tightly with plastic wrap and refrigerate overnight to permit the flavors to meld.
  • Serve with a good, sturdy rye bread. If you are in the Chicago area, try Racine Bakery's Lithuanian Rye. Some folks like to eat this with hot, boiled potatoes.

Nutrition Facts : Calories 57.8, Fat 2.9, SaturatedFat 0.4, Sodium 240.9, Carbohydrate 8, Fiber 1.3, Sugar 3.9, Protein 1

PICKLED RED ONIONS



Pickled Red Onions image

Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 10m

Yield 8 servings.

Number Of Ingredients 6

3/4 cup water
2/3 cup white wine or cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1 medium red onion, thinly sliced
Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove

Steps:

  • In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

MIXED HERRING SALAD



Mixed Herring Salad image

Provided by Marlene Van Beek

Categories     Salad     Egg     Fish     Fruit     Potato     Quick & Easy     Lunch     Apple     Beet     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Serves 6

Number Of Ingredients 11

1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup vegetable oil
1/4 cup white wine vinegar
8 boiling potatoes
2 green apples, peeled, diced
1/2 cup pickled onions, chopped
Lettuce leaves
1 12-ounce jar wine herring snacks, drained
1 16-ounce can whole baby beets, drained, diced
2 hard-boiled eggs, shelled, sliced

Steps:

  • Combine first 4 ingredients in small bowl. Season with salt and pepper.
  • Place potatoes in large pan. Add cold water to cover. Boil until tender but not mushy. Drain. Cool completely. Peel and dice potatoes. Place potatoes, apples and onions in large bowl. Add enough dressing to season to taste and toss well. Line large plate with lettuce leaves. Mound salad in center of plate. Arrange herring, beets and eggs around salad. Serve salad, passing remaining dressing separately.

PASTA SALAD WITH PICKLED RED ONION



Pasta Salad with Pickled Red Onion image

Everyone enjoys a good, cold pasta salad every now and then. I made this recipe after being inspired to try my hand at pickling red onions. Pickling adds such a unique flavor to the onions that I had try it in my tri-color pasta salad...my husband says it's a winner, winner(with a) chicken dinner!

Provided by sue bronner

Categories     Pasta Sides

Time 2h30m

Number Of Ingredients 9

12 oz dry pasta of choice
1/2 oz dry ranch dressing mix (half of 1 packet)
2 Tbsp zesty italian seasoning
1/4 c mayonnaise
1/2 c pickled red onion
1/4 c red wine vinegar (for pickling)
2-3 pinch salt (for the pickling)
1/4 c parmesan cheese
top with feta cheese, optional

Steps:

  • 1. Prep: Thinly slice red onion and place in a small mixing bowl, add vinegar, salt and blend, set aside. Allow onions to soak while you prepare the pasta. Cook your pasta according to directions; to aldente. Drain and allow time to cool.
  • 2. Once pasta has cooled - Add the ranch mix, italian dressing, mayo and parmesan cheese, mix until incorporated. Drain onions from the vinegar and finally fold into the pasta. Salt and pepper to taste (pickling adds enough flavor I added very little additional salt). Refrigerate for at least 2 hours.
  • 3. Serve cold topped with crumbled feta cheese if desired.

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