Margaret Sichel's herring salad

Name: Margaret Sichel's herring salad
Total time: 30 min
Yield: 16 appetizer or eight main-course servings
Ingredients: 3/4 pound pickled beets (see recipe); 4 sour pickles, about three-quarter pound, ends trimmed; 8 matjes herring fillets, about one and one-quarter pounds; 2 sour apples, about one pound, peeled, quartered and cored; 4 hard-cooked eggs, peeled; 3/4 cup imported lingonberries; 1/2 cup sour cream; Freshly ground pepper to taste

By Craig Claiborne and Pierre Franey

Total Time: 30 minutes
Rating: 4(10)
Comments: Read comments

Featured in: FOOD; OVERCOMING HUMBLE ORIGINS

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Ingredients

Yield:16 appetizer or eight main-course servings

¾pound pickled beets (see recipe)
4sour pickles, about three-quarter pound, ends trimmed
8matjes herring fillets, about one and one-quarter pounds
2sour apples, about one pound, peeled, quartered and cored
4hard-cooked eggs, peeled
¾cup imported lingonberries
½cup sour cream
Freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Prepare the pickled beets and set aside to cool. Chill.
Step 2
Drain the beets and cut them into quarter-inch cubes. Place them in a mixing bowl. Cut the pickles into quarter-inch cubes and add them to the bowl.
Step 3
Cut the herring lengthwise into one-half-inch-wide strips. Cut the strips into half-inch-long pieces or slightly smaller. Add these to the bowl.
Step 4
Cut the apples into quarter-inch cubes and add them to the bowl.
Step 5
Chop the eggs and add them. Add the lingonberries, sour cream and pepper. Blend well and chill. Serve with thin slices of rye bread or pumpernickel. Leftover herring salad keeps well in the refrigerator.