Herring Beets And Potato Salad Recipes

BEET AND POTATO SALAD

Steps:

• Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
• Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
• In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

RUSSIAN SHUBA SALAD (HERRING UNDER FUR COAT)

Steps:

• Gather the ingredients.
• In a large saucepan, bring 3 quarts of water to a boil.
• Add the beets and cook for 20 minutes.
• Add the potatoes and cook for another 20 minutes.
• Add the carrots and continue cooking for an additional 20 minutes. Add more boiling water to keep the vegetables covered, if needed.
• Drain the vegetables and let cool for 10 minutes before handling.
• While still warm, peel the potatoes, carrots, and beets.
• Set aside to cool completely.
• Shred the carrots and beets.
• Place in separate bowls.
• Finely chop the potatoes.
• On a pretty serving platter, place a ring mold or the ring from a springform pan . This salad can also be assembled free form in a round or oval shape or in a 13 by 9-inch pan.
• Place all of the chopped potatoes in the ring, covering the bottom. Pat carefully into an even layer.
• Spread 1/3 of the mayonnaise to completely cover the potatoes.
• Place half of the beets in a thin layer on top.
• Then add half of the carrots.
• Place half of the finely chopped onion on top of the carrot.
• Use all of the chopped pickled herring to cover the onions.
• Spread another 1/3 of the mayonnaise to cover the herring.
• Layer with the remaining carrots and then the onion.
• Add the chopped eggs on top.
• Sprinkle over black pepper to taste.
• Cover with the remaining mayonnaise.
• Add the rest of the beets.
• Carefully pack down the beets so there's nothing else showing.
• Refrigerate for at least 6 hours.
• When it's time to serve, carefully remove the ring, if using, so the layers of the salad are shown.
• If desired, place the sliced hardboiled eggs on top of the salad to decorate it.
• Garnish with chopped dill or parsley.
• Serve and enjoy.

RUSSIAN BEET SALAD WITH HERRING

Steps:

• Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets. Allow each to cool to the touch before further handling. Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate.
• Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot, and finally about half the beet. Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.

FINNISH BEET SALAD

Steps:

• Combine the potatoes, apples, carrots, onion, pickles, white pepper, and herring (if you're using it).
• Mix together the sour cream with the lemon juice, beet juice, salt, and sugar until well blended to make the sour cream dressing.
• Traditionally (and this is how you would want to make it for a dinner party), just before serving you would carefully add the beets- because if the beets are added too long before serving, the salad will turn a deep pink, whereas some people prefer it tinted only mildly pink; then you would turn into a salad bowl lined with crisp lettuce and serve chilled with the sour cream dressing mixture on the side.
• However, I make the salad for picnics and potlucks and so I mix it all together - not worrying about any steps in preparation - just stir it all together at once, put it in the serving container, put crumbled bacon over the top, and let it chill for at least an hour before I let anybody at it; it comes out nicely bright pink, which I find attractive and kids like.
• For Vegetarian option omit the fish and the bacon.

GERMAN RED HERRING SALAD (ROTER HERINGSSALAT)

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.

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.

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.