Haringsla Pickled Herring Salad Recipes

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.

MARGARET SICHEL'S HERRING SALAD

Steps:

• Prepare the pickled beets and set aside to cool. Chill.
• Drain the beets and cut them into quarter-inch cubes. Place them in a mixing bowl. Cut the pickles into quarter-inch cubes and add them to the bowl.
• Cut the herring lengthwise into one-half-inch-wide strips. Cut the strips into half-inch-long pieces or slightly smaller. Add these to the bowl.
• Cut the apples into quarter-inch cubes and add them to the bowl.
• Chop the eggs and add them. Add the lingonberries, sour cream and pepper. Blend well and chill. Serve with thin slices of rye bread or pumpernickel. Leftover herring salad keeps well in the refrigerator.

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.