Haringsla Pickled Herring Salad Food

PICKLED HERRING

Steps:

• Combine all brine ingredients in a 1 1/2 quart saucepan and bring to a boil. Stir occasionally until sugar is completely dissolved. Let cool, cover and reserve.
• Completely submerge and soak 12 preserved herring fillets in cold water overnight to extract salt. Remove fillets and pat dry. Arrange in a shallow pan and cover completely with pickling brine. Refrigerate overnight. The next day, remove herring from brine and dice into 3/4-inch pieces. Serve with the Mustard sauce.
• Combine the sweet and Dijon mustard, sugar, vinegar, coffee, salt and pepper in a food processor. Drizzle canola oil into the mixture in a very slow, steady stream, until a thick consistency is formed. A whisk may also be used. Refrigerate overnight;

HARINGSLA (PICKLED HERRING SALAD)

Steps:

• Decorate an oblong dish with lettuce leaves.
• Peel, core and dice the apples.
• Mix immediately with the herring, add all other ingredients except the mayonnaise and garnish, and toss them together in the dressing.
• Spread the mixture evenly over the lettuce leaves, and cover generously with mayonnaise.
• Decorate with the garnish.
• For the garnish, chop the egg whites.
• Rub the yolks through a sieve.
• Scatter both on the mayonnaise with the slices of gherkin and parsley.

GERMAN RED HERRING SALAD (ROTER HERINGSSALAT)

Steps:

• In a small bowl, whisk together the pickle juice, mustard, oil, vinegar, salt and sugar until emulsified and the salt and sugar are dissolved. Stir in the whipping cream, sour cream, mayonnaise, mustard and dill.
• Place the diced herring, apples, beets, onions, and pickles in a large bowl.Pour the dressing over the herring mixture and carefully stir until thoroughly combined. Add salt and pepper to taste. If the salad is thicker than you prefer, add a little whipping cream. If you prefer the dressing thicker, add more sour cream and/or mayonnaise.
• To serve, lay some slices of boiled egg over a mound of herring salad with a sprig of fresh dill. You can also add some onions sliced into rings. Place the potatoes next to the salad. Alternatively, spread the herring salad on crusty bread.Can serve 4 as a side or main dish or more people as an hors d'oeuvres.

PICKLED HERRING AND CUCUMBER SALAD

Steps:

• Combine cucumbers, tomatoes, and onion in a large glass mixing bowl.
• Stir vinegar and sugar together in a small saucepan over medium-low and bring to a boil; cook and stir until the sugar dissolves. Pour over the vegetable mixture. Marinate mixture in the refrigerator for 30 minutes.
• Stir the reserved liquid from the herring into the vegetable mixture. Fold herring into the vegetable mixture. Refrigerate 1 hour more before serving.

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.

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.