RöKT SILLSALAD - KIPPERED HERRING SALAD
A hearty salad from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop herring and vegetables very fine and add seasonings.
- Toss together with dressing and serve with shredded lettuce.
- Garnish with hard cooked eggs.
Nutrition Facts : Calories 308.1, Fat 21.9, SaturatedFat 3.8, Cholesterol 139.8, Sodium 560.1, Carbohydrate 13.4, Fiber 3, Sugar 8.7, Protein 15.7
GERMAN RED HERRING SALAD (ROTER HERINGSSALAT)
Pickled herring, apples, onions, pickles and red beets are covered in a luscious creamy sauce with a beautiful pinkish-red hue.
Provided by Kimberly Killebrew
Categories Entree hors d'oeuvres Main Dish Salad Side Dish
Time 15m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 382 kcal, Carbohydrate 24 g, Protein 13 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 86 mg, Sodium 1013 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving
SILLSALAD - HERRING SALAD
No self-respecting smorgasbord would be without this dish. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Soak herring in cold water for one hour.
- Remove skin and bones; cut into very small pieces.
- Toss beets, apples, herring, onion, and pickle with salt and French dressing.
- Chill for two hours.
- Serve on a platter and garnish with finely chopped egg whites.
- Sieve egg yolks and sprinkle on top of salad.
Nutrition Facts : Calories 112, Fat 6.1, SaturatedFat 1, Cholesterol 52.9, Sodium 332.8, Carbohydrate 12.6, Fiber 2.1, Sugar 10.2, Protein 3
DANISH "SILLSALLET" (HERRING SALAD)
Traditional part of a Danish smorgasbord. Always part of Christmas buffet. Lovely color and great taste (if you like pickled herring)
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 122.2, Fat 0.4, SaturatedFat 0.1, Sodium 321, Carbohydrate 28.5, Fiber 4.8, Sugar 14.4, Protein 3.4
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