Ingredients

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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " 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!
    Was this review helpful? Yes Flag
    " It was excellent "
    herby ate it and said...
    I am not a herring lover but I like your post/description!
    Was this review helpful? Yes Flag
    " 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!
    Lorraine
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes