Margaret Sichels Herring Salad Food

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.

MARGARET SICHEL'S HERRING SALAD

Steps:

• Prepare the pickled beets and set aside to cool. Chill.
• Drain the beets and cut them into quarter-inch cubes. Place them in a mixing bowl. Cut the pickles into quarter-inch cubes and add them to the bowl.
• Cut the herring lengthwise into one-half-inch-wide strips. Cut the strips into half-inch-long pieces or slightly smaller. Add these to the bowl.
• Cut the apples into quarter-inch cubes and add them to the bowl.
• Chop the eggs and add them. Add the lingonberries, sour cream and pepper. Blend well and chill. Serve with thin slices of rye bread or pumpernickel. Leftover herring salad keeps well in the refrigerator.

PICKLED-PEACH AND MOZZARELLA SALAD WITH FRIED CHICKEN CUTLETS

Steps:

• Cut each chicken breast horizontally almost completely through, leaving one side intact. Open up like a book. Cover with plastic wrap and pound to an even 1/4 inch thick.
• Whisk eggs in a shallow dish; season with salt and pepper. Put flour in another dish, season with salt and pepper, and whisk to combine. Heat 1 inch safflower oil in a large straight-sided skillet over medium-high until a thermometer registers 375 degrees (a bit of flour should sizzle immediately when dropped in).
• Working with one breast at a time, season chicken with salt and pepper, then dredge in flour mixture, tapping off excess. Dip in eggs, letting excess drip off, then coat again in flour mixture. Immediately place in hot oil and cook until golden brown, about 1 1/2 minutes a side. Remove with tongs and let drain on paper towels. Season with salt. Repeat with remaining chicken, adjusting heat as necessary to maintain oil temperature.
• Toss together peaches, brine, bocconcini, and olive oil in a medium bowl. Season with salt and pepper. To serve, top cutlets with peach mixture and arugula, sprinkle with basil, and drizzle with more olive oil and more brine.

GRILLED HERRINGS WITH MUSTARD & BASIL DRESSING

Steps:

• Heat grill to its highest setting. Rinse the fish under running cold water to dislodge any loose scales. Brush with a little of the oil and season lightly. Grill for 6-8 mins, or until cooked; the eye should be white, the skin well browned and the flesh firm and opaque.
• Meanwhile, make the dressing: whisk the mustard, basil, honey, lemon zest and juice and remaining oil together in a small bowl, and season. Once the fish is cooked, spoon the dressing over and serve.

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.