Herring Salad

Name: Herring Salad
Yield: Serves 4
Cuisine: British
Ingredients: 1 teaspoonful of French mustard; a small piece of bay leaf; dill, and chervil; 4 fresh herrings with their roes; a pinch of paprika; the yolks of 2 hard-boiled eggs; 4 peppercorns; ½ pint water; consisting of chopped parsley; ½ to ¾ of a pint milk; chives; yoghourt, 2 tablespoonfuls of mild vinegar; 2 tablespoonfuls of sour cream or, failing that; ¼ pint of dry white wine; salt, and 1 tablespoonful of fresh herbs; 1 clove of garlic; 1 onion

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

Ingredients

4 fresh herrings with their roes
¼ pint of dry white wine
2

Europe
France
United Kingdom
Salad
Fish course
Pescatarian
Mediterranean

Method

Clean the herrings, scale them and put them to soak in a basin with the milk covering them, for about 1 hour. Then put the wine and vinegar with a little water in a saucepan of sufficient size to take the herrings, with the peppercorns, the bay leaf, the chopped herbs, the onion, and the chopped garlic. Put the herrings into this liquid, raise the heat, and poach them for about 3 to 4 minutes.