Sillsallad Herring Salad Recipes

SILLSALLAD (HERRING SALAD) WITH DILLED SOUR CREAM

Steps:

• Place herring, potatoes, beets, pickles, apple and onion in glass or plastic bowl.
• Mix vinegar, sugar, water and pepper; pour over herring mixture.
• Toss lightly.
• Cover and refrigerate, stirring once or twice, at least 2 hours.
• Serve with Dilled Sour Cream.
• Garnish with parsley and wedges of hardboiled egg if desired.

SILLSALLAD (HERRING SALAD)

Steps:

• Fillet fish and soak overnight in cold water in refrigerator. Remove small bones and skin from herring. Rinse and drain. Dice.Mix herring, potatoes, beets, apple and onion. Mix dill weed with the vinegar, pour over the salad ingredients. Add salt and pepper to taste and toss gently with a wooden spoon.Dressing:*Remove yolks from the eggs. Mince whites and reserve. Force the yolks through a sieve into a small bowl and then mash to paste. Add the mustard and mix. Gradually beat in the vinegar and oil, then add cream, a tablespoon at a time. Pour over the salad and mix lightly but thoroughly. Cover and chill for at least two hours. Transfer the salad to a serving bowl or platter. Sprinkle with a very little dill weed.Sauce:*Mix and pass separately.

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.

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.