Pickled Herring Salad Recipes

PICKLED HERRING AND CUCUMBER SALAD

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.

HARINGSLA (PICKLED HERRING SALAD)

Steps:

• 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.

ROASTED BEET AND PICKLED HERRING SALAD WITH MUSTARD BUTTERMILK DRESSING

Steps:

• Wrap the beets in foil and place on a rack, set over a pan of hot water. Roast in a preheated 400 degree oven for 40 minutes. When cool enough to handle, peel, and slice into 1/4 inch disks.
• Whisk the dry mustard into the buttermilk, then mix in the grain mustard, dill, onion and herring. Refrigerate the herring for 1 hour. Fan beets out on Bibb lettuce. Place herring mixture on top.

LAYERED PICKLED HERRING SALAD WITH TART APPLES AND RED ONION

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.

PICKLED BEET AND HERRING SALAD

Steps:

• Whisk together vinegar, sugar, and salt until sugar is dissolved, then add oil in a slow stream, whisking.
• Arrange herring and beets on a platter and drizzle with half of vinaigrette.
• Toss watercress and endives with remaining vinaigrette, then mound over herring and beets.

HERRING SALAD

Steps:

• 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.

HERRING SALAD

Steps:

• Mix first nine ingredients thoroughly, pack into 6-cup fishshaped mold (or other suitable mold) that has been rinsed with cold water and refrigerate.
• Unmold salad onto platter, cover completely with whipped cream or mayonnaise and decorate with sliced eggs, tomatoes and parsley.