Serve very cold with a garnish of hard-boiled
eggs.
HERRING SALAD A LA BRENOISE
Peel and cut into dice a quart of cold boiled potatoes, four peeled
and cored sour apples, the fillets of four salt herrings, a cucumber
pickle and two boiled beets. Add salt, pepper, chopped onion, vinegar,
mustard and Mayonnaise dressing. Sprinkle with minced parsley before
serving.
SWEDISH HERRING SALAD
Soak two salted Holland herrings for twenty-four hours. Remove
the bones and cut into dice. Add an equal amount of cooked meat
cut into dice and half the quantity each of boiled potatoes, sour
apples, and beets chopped fine. Chop one tablespoonful of capers and
four hard-boiled eggs. Add to the salad with three tablespoonfuls
of cream, two of olive-oil, two of vinegar, and pepper, sugar, and
mustard to taste. Press in a mould, and serve on platter with a
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garnish of parsley. Serve with the same kind of dressing that was
mixed with the salad.
SMOKED HERRING SALAD
Put the crisp leaves of a head of lettuce into a salad bowl. Skin
and remove the bone from two smoked herrings, chop fine and mix
with the lettuce. Pour over a French dressing to which a chopped
hard-boiled egg has been added.
PICKLED HERRING
Soak in milk and water over night.
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