HERRINGSSALAT RHEINISCHER ART - RHINELAND HERRING SALAD

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

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).

Categories: Appetizer  European 
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