The apple does a lot for this dish but the capers make it good.
Ingredients:
1 lb. filleted salted herring or pickled herring
2 cold boiled potatoes
1 Granny Smith apple, peeled and cored
1 whole dill pickle
3 whole pickled baby beets, drained
1 red onion freshly ground black pepper to taste
3 tbsp. sour cream
2 hard-boiled eggs, chopped
1 tbsp. capers, drained
Directions:
1. Cube the herring, potatoes, apple, pickle, and baby beets.
Don’t worry about making perfect cubes;
a general small cubed shape is fine.
Slice the onion into thin rings.
2. Gently toss the herring, potatoes, apple, pickle, baby beets,
and onion rings together in a large bowl.
Then transfer the mixture to a salad bowl and season with pepper. Cover and refrigerate the salad for 4 to 6 hours.
3. Just before serving, mix in the sour cream
and garnish with the eggs and capers.
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