Herring salad PDF Print E-mail

Herring Salad (Sillsallad)

Serve this is an appetizer or as a side dish.

1 (22 ounce) jar herring cutlets in wine sauce, drained
3 medium potatoes, cooked and cubed
1 (16 ounce) jar pickled beets, drained and cubed
2 small dill pickles, chopped
1 apple, cut up
1 small onion, chopped
1/4 cup vinegar
2 tablespoons granulated sugar
2 tablespoons water
1/8 teaspoon pepper
Dilled Sour Cream

Place herring, potatoes, beets, 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, at least 2 hours.

Serve with Dilled Sour Cream. Garnish with parsley and wedges of hardboiled egg if desired.

Dilled Sour Cream
1 cup dairy sour cream
2 tablespoons milk
1/2 teaspoon dried dill weed

Mix all ingredients.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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