Oma Trudys Herring Salad Recipes

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.

HERRING SALAD, SWEDISH STYLE

Steps:

• Mix all of the ingredients for the salad in a salad bowl. Blend all of the dressing ingredients except the whipping cream. Stir the dressing into the salt. Whip the cream and gently fold into the salad. Garnish with the chopped or grated egg yolk.

HERRING SALAD

Steps:

• Cut herring into small pieces and place in bowl with cream and onions.
• Add beets and apple.
• Mix until cream sauce is a rosy color.
• Add beet liquid and onions and blend.
• Add capers to taste.

HERINGSALAT (HERRING SALAD)

Steps:

• Combine ingredients and marinate in refrigerator for at least 1 hour.
• Serve on lettuce leaves.

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.

HERRING SALAT (OSTFRIESEN VERSION)

Steps:

• Chop all ingredients into tiny dice.
• Stir in mayonnaise and mustard.
• Garnish with boiled egg slices.

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.