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Herring Salad with Beets and Apples - dairy

Posted by : Ruth Heiges

Time: 2 hours, plus refrigeration
Yield: 4 servings

2  large beets
Pickled herring (see recipe, below)
2  large Granny Smith apples, peeled, cored and cut into 1/4-inch dice
1  yellow onion, cut into 1/4-inch dice
2  tablespoons mayonnaise
2  tablespoons sour cream
1  tablespoon chopped parsley

1. Preheat oven to 350 degrees. Place beets in a small roasting pan, and
bake until tender when pierced with a fork, about 1 1/2 hours. Cool, peel,
and cut into 1/4-inch dice.

2. Select 4 pickled herring fillets, and reserve the rest for another use.
Cut the herring into  1/4-inch dice, and place in a medium bowl. Add the
beets, apples, onion, mayonnaise, sour cream and parsley. Mix gently. Chill
thoroughly, 4 hours to overnight, before serving. 

Pickled Herring
Time: 45 minutes, plus two nights' refrigeration
Yield: 12 fillets

12  herring fillets in brine
2  cups sugar
1  cup Swedish vinegar or white-wine vinegar
1  carrot, thinly sliced
1  red onion, chopped
1/2  leek, white part only, chopped
1  bay leaf
4  black peppercorns
4  white peppercorns

1. In a medium mixing bowl, combine the herring with enough water to cover.
Refrigerate overnight.

2. Drain the herring, and pat dry with paper towels. Arrange the fillets in
a shallow pan, and set aside.

3. In a medium saucepan, combine 3 cups water, the sugar and the vinegar.
Bring to a boil, stirring to dissolve the sugar. Remove from the heat. Add
the carrot, onion, leek, bay leaf and peppercorns. Allow the pickling brine
to cool completely, and then pour over the herring. Refrigerate overnight. 

Add 5 tablespoons chopped cilantro and 2 lightly crushed dried chilies to
the pickling liquid. Or add 2 tablespoons chopped ginger, 5 tablespoons
chopped mint or 2 chopped lemon grass stalks. 

 Once you have pickled the herring, you can use them in salads or as an
hors d'oeuvre, or you can fold them into a dressing: combine 2 tablespoons
freshly squeezed lime juice, the grated zest of  1/2 lime, 1/4 cup
mayonnaise, 1/2 cup sour cream, 1 tablespoon finely chopped cilantro and
kosher salt and freshly ground white pepper to taste. Blend until smooth,
refrigerate overnight, and then fold in 4 sliced herring. 

NY Times on the Web

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