Sillsalad Herring Salad Recipes

SILLSALLAD (HERRING SALAD) WITH DILLED SOUR CREAM

Steps:

• 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.

RöKT SILLSALAD - KIPPERED HERRING SALAD

Steps:

• Chop herring and vegetables very fine and add seasonings.
• Toss together with dressing and serve with shredded lettuce.
• Garnish with hard cooked eggs.

DANISH "SILLSALLET" (HERRING SALAD)

Steps:

• Chop the herring, potatoe, beets and apple into 1/4" pieces.
• Mix together.
• Blend in the dill pickle, onion and add a bit of the reserved beet liquid.
• The salad should have a firm consistency.
• Put the ingredients into a bowl, pack down well, cover and refrigerate at least over night or up to 2 days.
• Serve with Danish rye bread and hard boiled eggs as part of a smorgasbord.

SILLSALLAD (HERRING SALAD IN SOUR CREAM SAUCE)

Steps:

• In a large mixing bowl, combine the finely chopped herring, optional meat, potatoes, beets, apple, onion and pickle. Mix 3 tablespoons of the dill with the vinegar, add salt and pepper to taste. Pour over the salad and toss gently with a wooden spoon. DRESSING: Remove the yolks from the hard cooked eggs. Mince the whites and set them aside. Force the yolks through a sieve into a small bowl with the back of a large spoon, then mash them to a paste with the tablespoon of prepared mustard. Gradually beat in the vinegar and oil, then the cream, a tablespoon at a time, until the sauce has the consitency of heavy cream. Pour over the salad, mix lightly but thoroughly, cover and chill for at least 2 hours. Just before serving, transfer the salad to a large serving bowl or platter and sprinkle it with the minced egg whites and remaining chopped dill. SAUCE: Stir the beet and lemon juice into the sour cream until it is smooth and well blended. Pass this sauce separately.

SILLSALLAD (HERRING SALAD)

Steps:

• Fillet fish and soak overnight in cold water in refrigerator. Remove small bones and skin from herring. Rinse and drain. Dice.Mix herring, potatoes, beets, apple and onion. Mix dill weed with the vinegar, pour over the salad ingredients. Add salt and pepper to taste and toss gently with a wooden spoon.Dressing:*Remove yolks from the eggs. Mince whites and reserve. Force the yolks through a sieve into a small bowl and then mash to paste. Add the mustard and mix. Gradually beat in the vinegar and oil, then add cream, a tablespoon at a time. Pour over the salad and mix lightly but thoroughly. Cover and chill for at least two hours. Transfer the salad to a serving bowl or platter. Sprinkle with a very little dill weed.Sauce:*Mix and pass separately.

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.