Herring Salad Recipe. White Fish Salad Variation

My herring salad is a new-age take on herring.

I suspect many of you have the same problem I do with the regular herring salad offerings we are used to: We all love herring and all briny smoked salty cured foods.

But the amount of salt can be a problem.

We couldn’t dream of indulging too often, as the amount of salt is nothing short of prohibitive.
So I always dream up dishes that includes the salty item in a salad with no added salt whatsoever, making the salted item much more “elastic”.
As a result, the finished dish, like this herring salad, just regularly salty, not a drop more. In my view all items like canned tuna and sardines, lox, smoked white fish and herring have such a distinct and intense flavor that they can easily bear being “extended”.

This delicious herring salad tells the whole story!

This is a delicious spin on a classic Jewish favorite. Could the powers that be at your local schul or shtible be persuaded to to do a little more than take herring out of a jar, and make this delicious and nutritionally sound herring salad?

Don’t hesitate to make this herring salad the day before you serve it: It will only get better!

On dairy days, use plain whole-milk yogurt instead of olive oil.

In this case, adjust the seasonings with a good pinch of sugar to offset the tanginess of the yogurt.

Ingredients

• 1 quart jar pickled herring, drained, 1/3 cup of the brine reserved
• 2 large potatoes, boiled and diced small
• 2 granny smith apples, skin on, diced small
• 3 ribs celery, peeled and sliced
• 1/2 small red onion, minced
• ½ cup olive oil
• Ground pepper to taste

Instructions