HERRING SALAD, No. 2
This classic Herring Salad offers a refreshing and flavorful experience, perfect as a light appetizer or a satisfying side dish. The combination of pickled herring, crisp apple, and tangy vinegar creates a delightful balance of flavors. This simple yet elegant salad is a great way to enjoy a taste of history.
Ingredients
- 3 pieces Pickled herring fillets
- as needed Cold water (Quantity estimated (not specified in original recipe))
- 1/2 cup English walnuts, finely chopped
- 1 tablespoon Boiled beets, finely chopped
- 2 tablespoons Capers
- 1 large Large apple, cut into small pieces
- 1 large Dill pickle, cut up
- as needed Soft egg (milchner) (Quantity estimated (not specified in original recipe))
- 2 cups White vinegar
- 1 teaspoon Sugar
- 3 cloves Cloves
- to taste Allspice (Quantity estimated (not specified in original recipe))
- as needed Lettuce leaves (Quantity estimated (not specified in original recipe))
Instructions
- 1Soak the herring fillets in cold water for 3 hours to remove excess salt.
- 2Remove the head, tail, and bones from the herring. Cut the herring into small, dice-sized pieces using scissors.
- 3In a bowl, combine the chopped herring, walnuts, beets, capers, apple, and dill pickle.
- 4If using, mix the soft egg (milchner) with the white vinegar until it softens. Add the sugar, cloves, and allspice. Pour the sauce over the ingredients. The sauce should not be too thick.
- 5Gently mix all the ingredients together. Serve a spoonful of the salad on a lettuce leaf for each person.