Believe it or not, this tasty and simple recipe for herring salad originated with Betty Crocker’s International Cookbook, which was published in 1980 and changed my life, providing directions suitable to my 1980s-era kitchen abilities when it came to recreating meals I’d enjoyed while traveling in Europe (including Asian and Middle Eastern dishes we simply didn’t see in these parts back then).
Note that it’s an improvisational concept. I play around with garlic, capers and maybe a pepper here and there. Following is the basic plan, and you can alter it according to taste. Rye bread and pumpernickel breads work best. Butter the slices with the real deal. Strong black coffee for breakfast; stout or porter later in the day.
Akvavit? Sure, but fluff your pillows first.
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22 oz herring cutlets in wine sauce, drained
3 medium potatoes, cooked and cubed (2 cups)
1 jar (16 oz.) pickled beets, drained and cubed
2 small dill pickles, chopped
1 apple, cut up
1 medium onion, chopped
¼ cup vinegar (I use apple cider vinegar)
2 tablespoons sugar
2 tablespoons water
1/8 teaspoon black pepper
For the dilled sour cream, mix 1 cup dairy sour cream, 2 tablespoons milk and ½ teaspoon dried dillweed.
Place herring, potatoes, beets, chopped pickles, apple and onion in glass or plastic bowl. Mix vinegar, sugar, water and pepper; pour over herring mixture. Toss lightly. Cover and refrigerate, stirring once or twice, for at least 2 hours. Garnish with parsley and/or wedges of hard-cooked egg if desired.
