Layered Marinated Herring Salad
For convenience and speedy cooking, buy marinated herring fillets at the supermarket. Good with chunks of sourdough bread or slices of pumpernickel.
Prepare ahead: The salad can be assembled up to 2 days in advance and chilled until required.
Preparation Time15 min
Preparation Time - Text15 mins, plus 15 mins soaking and at least 5 hours chilling
Make Ahead RecipeYes
OccasionBuffet, Cocktail Party
Recipe Courseantipasto/mezze, appetizer, tapas/small plates
Dietary Considerationantipasto/mezze, appetizer, tapas/small plates
Taste and Texturecreamy, rich, salty, tart
Type of Dishfirst course salad
- 1 sweet onion, thinly sliced
- 1 cup sour cream
- ½ cup plain yogurt
- 1 tbsp fresh lemon juice
- ¼ tsp sugar
- 2 tart apples, such as Granny Smith, peeled, cored, and thinly sliced
- 2 small sour pickles (cornichons), chopped
- Salt and freshly ground black pepper
- 10 oz (280g) marinated herring fillets, drained
- 2 cooked potatoes, sliced (optional)
- 1 small cooked beet, peeled, if necessary, and diced (optional)
- 1 tbsp chopped dill, to garnish
Soak the onion in a bowl of cold water for 15 minutes. Drain well, then toss with the sour cream, yogurt, lemon juice, and sugar. Stir in the apples and pickles, and season with salt and pepper.
Place half the herring in a serving dish and top with the potatoes and beets, if using. Cover with half the sour cream mixture. Layer the remaining herring, potatoes, and beets on top, then spread with the remaining sauce.
Cover the dish tightly with plastic wrap and refrigerate for at least 5 hours. Sprinkle with dill just before serving.
2008 Dorling Kindersley