Sunday, August 24, 2008
Herring salad in soured cream sauce
1x300g jar of pickled herrings
1 shallot or small onion, finely chopped
1 red apple, cored and coarsely chopped
2 dill pickles, rinsed and roughly chopped
150ml soured cream
1 tsp sugar or to taste
sprigs of fresh dill or fresh parsley, to garnish
pumpernickel or rye bread to serve
Drain and rinse the herrings, scrape off any skin or membrane, and cut into small pieces
In a medium bowl, combine the herrings, shallot or onion, apple, dill pickles, soured cream and sugar.
Cover and refrigerate for at least 24 hours
Garnish with dill or parsley and serve with pumpernickel or rye bread
From New Flavours of the Jewish Table.
I was really excited when I found this recipe. Back in the States it’s really easy to find jars of this herring salad at most supermarkets. My grandfather used to eat it all the time. Whenever I saw it in the store I would think of him, and although I didn’t buy it regularly, I liked to have some once in a while.
I’ve not ever seen it out here (except there is a version of it at IKEA), so it had been a really long time since I had come across it. This recipe for it was wonderful. It was easy to make, and it was delicious. My husband was pretty unsure about it, but agreed to try it. Although he found the mixture of fish, apples and pickles a little hard to get his head around, he actually liked it quite a bit, and had more then one serving.
I love this dish, and I love this recipe for it. It’s still not something I would keep in the house regularly, but when I do have the urge, I know how to make it myself now.