Christmas Time Herring Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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European and Nordic roots,this version should be made the day before to help marry the flavors, leaving you free to spend the evening with family and friends . Feel free to experiment and adjust flavors to your liking Ingredients:
12 ounce jar herring, in wine sauce |
1 medium bermuda onion, thinly sliced |
1 large granny smith apple, peeled, cored, and chopped |
1 medium dill pickle, chopped |
1 cup sour cream |
1/2 teaspoon sugar |
1/8 cup distilled white or wine vinegar |
garnish: dill fronds, as desired, or chopped and sprinkled atop the salad |
Directions:
1. Prep does not include overnight chilling
2. Remove herring pieces from the jar and drain the sauce, but reserve it for later.
3. The skin or membrane is edible but some people remove it for a cleaner looking salad.
4. Chop the herring and put it into a medium size bowl.
5. Combine with the sliced onion, chopped apple and pickle then mix in the sour cream, sugar and vinegar so that the herring is well cover.
6. Cover the bowl tightly and refrigerated at least 24 hours for the best combination of taste.
7. To serve, line a decorative bowl with leaves of washed and dried Romaine lettuce and place a mound of the salad in the center.
8. Garnish, as desired, with dill fronds.
9. Add a platter of pumpernickel or rye bread cut into small pieces.
10. To serve as a course for a small group, place some arugula on each salad plate, place a scoop on top, and serve with the bread.
11. Recipe easily doubles
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