Recipes

Herringssalat Rheinischer Art - Rhineland Herring Salad

Appetizer  European 

• Servings: 6
• 1 large jar pickled herring, drained
• 1 cup diced cooked or canned beets
• 2 large apples, cored and diced
• 4 medium potatoes, cooked and diced
• 1 medium onion, minced
• 2/3 cup chopped walnuts
• 1 cup sour cream
• 1 cup mayonnaise
• 2 teaspoons sugar or to taste
• 2 hard boiled eggs, sliced
• 12 small canned whole beets, drained

Combine herring with beets, apples, potatoes, onion and nuts. Toss with sour cream, mayonnaise and sugar. Arrange on a serving platter, place egg slices over top and whole beets around the edges for garnish. Yield 6 servings.

I promissed some of you yesterday that I would share a recipe for herring salad, so folks now you can choose between the Dutch and German herring salads. This recipe I found in our cookbook "The Art of German Cooking," and is eaten as a Vorspeis (appetizer).

No Reviews at this time.