in Germany

Rhenish herring salad

updated

Spread the love

Ingredients for 4 servings:

  • 3 herring fillets
  • 60 g beef, cooked (leftover)
  • 2 small gherkins
  • 1 large apple (Boskoop)
  • 175 g potatoes, cooked
  • 2 eggs, hard-boiled
  • 25 g walnuts
  • 2 tbsp mayonnaise
  • 1 cup sour cream
  • 3 tbsp vinegar
  • 1 tsp sugar
  • salt and pepper
  • 1 small onion(s), chopped

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes

Debone the herring fillets, soak in water for 1 hour, and dry. Cut the herring fillets into small cubes, along with the meat, gherkin, apple, potatoes, and eggs. Roughly chop the walnuts. Whisk the mayonnaise with cream, vinegar, sugar, pepper, and salt. Peel and finely grate the onion, and stir it into the sauce. Mix in the salad ingredients. Cover and let the salad marinate in the refrigerator for a day. Toss again and season to taste before serving.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Salty crackling cake from the tray

Applesauce with raspberries