Herring Salad Recipe
Chopped Herring Salad
I am always riffing on the Old World’s favorite.
We all love herring, but quite often we find the amount of salt contained in pickled herring quite prohibitive.
My Solution to the Herring’s Saltiness
I use the herring and its oil for a much larger recipe. This way, the salt contained in a small bite is enough to salt a whole dish. Herring is so intensively flavored that a little will go a long way.
I use chopped kale, as kale is sturdier and wont get soggy with your leftovers the next day.
You can also double up on the amount of potatoes, and skip the kale.
Not all Pickled Herrings are Created Equal
I look for more herring, less – or better yet, no – onions. Of course the pickled herring preparations are a matter of personal taste, and we have no end of varieties on the market. Herring bars are the latest hipster foods (with a little iced vodka on the side for good measure).
But you must have gotten frustrated sometimes, as I have, when you opened an expensive jar of herring, and found little snippets of herrings and loads of onions. That is definitely not good value. be a savvy shopper, and look for herring with lots of herring (duh!) and just a little, if any, onion.
This Chopped Herring Salad is a Whole Dish
I extended all the fish and oil flavors to season all other ingredients used. You will find it a delightful dish for brunch or lunch, or a dinner first course. The lineup of ingredients and flavors is unbeatable.
You can make a dairy Chopped Herring Salad
Simply omit the lemon and use a little plain yogurt thinned with a little milk.
Ingredients
- 1 cup oil-packed skinless herring, drained, oil reserved, chopped fine (Just to be clear: the DRAINED herring must be 1 cup)
- 1 small green apple, unpeeled, chopped fine
- 1 large boiled potato, or two medium, peeled and diced fine
- 2 hard boiled eggs, chopped fine
- 2 cups baby kale leaves, chopped fine (You can also double up on the amount of potatoes, and skip the kale)
- 6-8 sprigs dill, fronds and stems, minced
- 2-3 pickled gherkins, or 1 small pickle, diced small
- 6 scallions, sliced fine
- 1 jalapeno pepper, minced
- 1 lemon, juice and zest
Instructions
Mixed all ingredients, including oil from the herring, thoroughly in a bowl.
Serve on good whole grain bread or crackers. Makes 4 brunch or first course servings. The unused portion will keep well, refrigerated, for a good couple days.
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