Margaret Sichel's herring salad
Updated August 17, 2015
- Total Time
- 30 minutes
- Rating
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Ingredients
¾ pound pickled beets (see recipe)
4 sour pickles, about three-quarter pound, ends trimmed
8 matjes herring fillets, about one and one-quarter pounds
2 sour apples, about one pound, peeled, quartered and cored
4 hard-cooked eggs, peeled
¾ cup imported lingonberries
½ cup sour cream
Freshly ground pepper to taste
Nutritional analysis per serving
10 grams carbs; 97 milligrams cholesterol; 213 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 2 grams fiber; 1244 milligrams sodium; 19 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the pickled beets and set aside to cool. Chill.
- Step 2
Drain the beets and cut them into quarter-inch cubes. Place them in a mixing bowl. Cut the pickles into quarter-inch cubes and add them to the bowl.
- Step 3
Cut the herring lengthwise into one-half-inch-wide strips. Cut the strips into half-inch-long pieces or slightly smaller. Add these to the bowl.
- Step 4
Cut the apples into quarter-inch cubes and add them to the bowl.
- Step 5
Chop the eggs and add them. Add the lingonberries, sour cream and pepper. Blend well and chill. Serve with thin slices of rye bread or pumpernickel. Leftover herring salad keeps well in the refrigerator.
Private Notes
Comments
Where does one get matjes filets...?