How to make it

  • Prep does not include overnight chilling
  • Remove herring pieces from the jar and drain the sauce, but reserve it for later.
  • The skin or membrane is edible but some people remove it for a "cleaner" looking salad.
  • Chop the herring and put it into a medium size bowl.
  • Combine with the sliced onion, chopped apple and pickle then mix in the sour cream, sugar and vinegar so that the herring is well cover.
  • Cover the bowl tightly and refrigerated at least 24 hours for the best combination of taste.
  • To serve, line a decorative bowl with leaves of washed and dried Romaine lettuce and place a mound of the salad in the center.
  • Garnish, as desired, with dill fronds.
  • Add a platter of pumpernickel or rye bread cut into small pieces.
  • To serve as a course for a small group, place some arugula on each salad plate, place a scoop on top, and serve with the bread.
  • Recipe easily doubles

Reviews & Comments 3

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    " It was excellent "
    juels ate it and said...
    I actually love herring in wine sauce, and this recipe is making my mouth water! thanks for posting this!
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    " It was excellent "
    herby ate it and said...
    I am not a herring lover but I like your post/description!
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    " It was excellent "
    lacrenshaw ate it and said...
    No herring need apply for me; however, my hubby was married to a Dane for 25 years and loves it. Perhaps I'll surprise him with this one day soon, midge. Thanks and you got my hubby's five!
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