Lithuanian Herring Salad With Onion And Tomato Silke Su Pomidor Recipes

LITHUANIAN HERRING SALAD WITH ONION AND TOMATO (SILKE SU POMIDOR

Steps:

• You want to use salt brined herring fillets - I found mine at a Polish deli, sitting all ready to use in a big barrel.
• Place the herrings in a large bowl and cover with cold water. Refrigerate for about 24 hours, changing the water two to four times.
• Drain off the water and slice the fillets into 1/4 to 1/2 inch sized pieces.
• Thinly slice the onions.
• Heat oil in a large skillet; add the onions and cook until tender, but not browned. I often add 1/2 cup or so of water to help soften the onion without letting it brown.
• Stir in the tomato sauce and bay leaves. Bring to a simmer and cook for 15 minutes or so, stirring and scraping down the sides of the pan several times. Remove from heat and let cool to room temperature.
• Take a 1 quart glass or ceramic bowl. Remove bay leaves from the sauce. Layer the herring and sauce in it, starting and ending with the sauce.
• Cover tightly with plastic wrap and refrigerate overnight to permit the flavors to meld.
• Serve with a good, sturdy rye bread. If you are in the Chicago area, try Racine Bakery's Lithuanian Rye. Some folks like to eat this with hot, boiled potatoes.

THE TRADITIONAL CYPRUS SANDWICH WITH HALLOUMI, ONIONS AND TOMATO

Steps:

• Put 2 teaspoons of the olive oil into a frying pan and cook the onions over a medium heat until soft and slightly coloured, set aside.
• Put the remaining 1 teaspoon of oil into the frying pan and fry the halloumi slices over a medium to high heat on both sides, until golden brown and crispy around the edges.
• Cut the roll in half, and place the halloumi slices on one half and then squeeze the lemon juice over the cooked cheese slices. Sprinkle a few oregano leaves over the cheese before adding the sliced tomatoes and cooked onions.
• Place the other half of the roll on top of the cheese and the filling. Gently press the two halves together.
• Put the filled roll into a pre-heated griddle, Panini, George Foreman or sandwich grill for about 2 minutes, or until the bread roll is crisp and golden brown.
• Serve immediately with fresh lettuce leaves and a handful of black olives -- and don't forget the ice cold Keo or Efes beer!

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.

SILVER OF THE SEA - ICELANDIC PICKLED HERRING AND POTATO SALAD

Steps:

• Cut the pickled herring fillets into 1 " pieces. Set aside while you prepare the potato salad.
• Boil the potatoes and then let them cool.
• While the potatoes are cooling mixed the lemon juice, olive oil and salt and pepper to taste to make a simple vinaigrette.
• Halve the cooled potatoes and mix together with watercress and dill to taste. Toss the potato salad with the vinaigrette.
• Arrange the potato salad in 4 small bowls or serving plates. Top the salad with the thinly sliced onion and crown with the pickled herring slices. Garnish each plate or bowl with a whole dill sprig.

HERRING SALAD

Steps:

• Boil beets until tender to the fork. The skin should be tearing and should peel off easily by hand.
• Cool beets in water and peel by hand.
• Add all ingredients except for mayo/herring to bowl and mix.
• If desired, freeze some or all for later preparation.
• Dice pickled herring fillets and add with mayo to taste.

SICILIAN TOMATO & ONION SALAD

Steps:

• Cut tomatoes into bite size pieces.
• Sprinkle with garlic salt and pepper.
• Peel a cut onion in half vertically.
• Along edge of open side, "sliver" cut onion and add to tomatoes.
• Add the rest of ingredients and toss lightly.
• Marinate for at least an hour.
• Serve with Italian bread, provolone cheese and hard salami (or other Italian meats.).

SOMKED HERRING SALAD WITH TAHINI SAUCE

Steps:

• in a large bowl mix all the ingredients until well blended.
• cover with plastic wrap and refrigerate at least one hour before serving.
• serve with pita bread,lemon wedges and more tahini sauce as extra side dressing.

SILLSALAD - HERRING SALAD

Steps:

• Soak herring in cold water for one hour.
• Remove skin and bones; cut into very small pieces.
• Toss beets, apples, herring, onion, and pickle with salt and French dressing.
• Chill for two hours.
• Serve on a platter and garnish with finely chopped egg whites.
• Sieve egg yolks and sprinkle on top of salad.