Herring Salad with Beetroot and Sour Cream

Name: Herring Salad with Beetroot and Sour Cream
Yield: Serves Eight
Ingredients: 2 cooked beetroot (beets), diced; 300 ml/½ pint/1¼ cups sour cream; lettuce, to serve; 2 cooked beetroot (beets), diced; 10 ml/2 tsp caster (superfine) sugar, or to taste; 2 small pickled cucumbers, diced; 10 ml/2 tsp cider vinegar or white wine vinegar; 10 ml/2 tsp cider vinegar or white wine vinegar; sprigs of fresh dill and chopped onion or onion rings, to garnish; sprigs of fresh dill and chopped onion or onion rings, to garnish; sprigs of fresh dill and chopped onion or onion rings, to garnish; 500 g/1¼ lb matjes herrings (schmaltz herrings), drained and cut into slices; 500 g/1¼ lb matjes herrings (schmaltz herrings), drained and cut into slices; 1 large tangy cooking apple

Preparation info

Serves
Eight

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This salad, served with black pumpernickel bread or rye crispbread, is a quintessential Shabbat dish to enjoy after morning services. Herring is a strong, provocative flavour, and a very popular one on the Ashkenazic Table.

Ingredients

1 large tangy cooking apple
500 g/1¼ lb matjes herrings (schmaltz herrings), draine

Starter
Pescatarian
Gluten-free

Method

Peel, core and dice the apple. Put in a bowl, add the herrings, cucumbers, sugar and cider or white wine vinegar and mix together. Add the sour cream and mix well to combine.
Add the beetroot to the herring mixture and chill in the re