Herringssalat Rheinischer Art - Rhineland Herring Salad
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.
Pairs Well With
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).