Herring Salsa Food

GREEN AND GOLD HERRING SALSA (PACKER SALSA)

Steps:

• Drain herring, reserve sauce and onions, cut herring fillets into quarters.
• Combine all ingredients in a large bowl, toss gently.
• Place Packer Salsa in a large re-sealable container, and cover with reserved wine sauce.
• Seal container and chill 24 hours before serving.
• Serve with green and gold corn chips or your favorite dipping crackers.

HERRING SALSA

Steps:

• Drain, discard sauce, reserve onions, and cut herring tidbits in ¼.
• Combine all ingredients in a large bowl, toss gently. Place Herring Salsa in a large resalable container and refrigerate.
• Recipe variations:.
• Cold Fish Tacos - serve Ma Baensch Herring Salsa in soft flour tortillas, garnished with shredded lettuce, diced tomatoes and shredded Monterey jack cheese.
• A Cold Appetizer - serve Ma Baensch Herring Salsa in a small bowl, garnished with fresh cilantro and served with a side of sour cream and corn tortilla chips.
• Served as a Salad - arrange lettuce leaves on a chilled plate, surround leaves with wedges of tomato, slices of cucumber, spoon Ma Baensch Herring Salsa onto leaves and garnish with fresh cilantro.

HERINGSALAT (HERRING SALAD)

Steps:

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

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.

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.