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LOCATION: Recipes >> Salad Recipes >> Herring Salad

Print this Recipe    Herring Salad

1 pound veal stew meat
2 tablespoons butter
1 tablespoon water
2 medium potatoes
3 eggs
3 5 ounce jars of Bismarck herring
2 tablespoons capers, drained
1 1/2 cups chopped red onion
1 1/2 cups chopped dill pickle
1/2 cup chopped parsley
1 2 ounce can flat anchovy fillets, drained
1 8 ounce can whole beets, drained
Romaine lettuce
1 lemon, in small wedges
Sour cream dressing

Lightly brown the veal chunks in the butter, then add one tablespoon water,
cover the pan and braise the veal for one hour. Let it cool, then trim the
pieces and cut them into cubes. Meanwhile peel and dice potatoes; cook them
in boiling salted water for 15 minutes or until tender. Drain and cool.

Put the eggs in a saucepan, cover them with cold water, bring to a boil,
cover pan and turn off heat. Let the eggs stand for 20 minuts. Cool them
at once by putting them into cold water for a few minutes. Peel them and
rice the whites and yolks separately by putting them through a sieve.

Drain and trim the herring. Cut the fillets into one-half-inch squares.
Mix the capers with the herring pieces. Finely chop the onion, pickle and
parsley, julienne the beets.

Refrigerate all ingredients covered, until you are ready to arrange the
salad. Then set out the ingredients as attractively as you can. If you are
using a round bowl, arrange them in wedges (like a pie). If you are using a
platter arrange them in strips. Garnish with leaves of romaine and with the
lemon wedges.

At the table mix with ingredients together with about half the amount of the
sour cream dressing. Pass the rest of the dressing in a small bowl.


Sour Cream Dressing

1/4 cup butter
2 cups sour cream
1/2 cup vinegar
1 teaspoon paprika
1 teaspoon salt
Freshy ground black pepper

Melt the butter in a medium sized saucepan. Remove it from the heat and stir
in the sour cream. Mix in the vinegar, paprika, salt and pepper. Put the
dressing into a serving bowl and refrigerate until ready to use.

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