A few days ago, I prepared a smoked herring and potato salad to kick off the one year 300 salads challenge. As I had some leftover fish, I wanted to use it in today’s salad.
I am not very familiar with this ingredient, so I decided to look for a recipe online. I found this herring apple salad that I adapted based on what I had in my fridge – no major changes though. But I did replace the sliced cucumbers for serving with diced cucumbers inside the salad.
The recipe reminded me of the Russian Salad or Olivier Salad because of how ingredients are all diced and tossed together, and even more of the Venezuelan Chicken Salad– Ensalada de Gallina because it used sugar in the dressing, and it called for chilling for a few hours before serving.
I did some more research and found that herring salad is very famous in Germany, and it’s usually prepared for Christmas Eve (or for New Year’s). There are different versions of it – In the south, they add pickled beets; some use a mixture of mayonnaise and sour cream for the dressing… The most important thing when preparing it is to adjust ingredients according to your taste.
Smoked Herring and Apple Salad Recipe
- 1 medium diced Granny Smith apple
- 1/2 shallot, diced
- 1 teaspoon chopped fresh dill
- 2 boiled eggs, chopped
- 100-150g smoked herring, diced
- 2 diced cucumbers
- 1 tsp mayonnaise
- ¼ tsp Dijon mustard
- ¼ tsp apple vinegar
- Pinch of sugar
- Dash of freshly ground black pepper
Combine first 6 ingredients in a bowl. Add remaining ingredients and mix well. Chill for a minimum of 4 hours before serving.
Have you ever used smoked herring in a salad? Let me know in the comments box!