Herrings with Apple Salad

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Sweet apples and soured cream make a perfect foil for any slightly vinegary flavour in pickled or roll-mop herrings. Serve this salad with a green salad and thin slices of buttered rye bread.


  • 1 medium-sized onion
  • 2 dessert apples
  • juice of ½ lemon
  • 1 carton soured cream
  • salt and freshly milled pepper
  • 4 pickled herrings


    Peel the onion leaving it whole. Slice into rings and place in a mixing basin. Cover with boiling water and allow to soak for 2 minutes. Drain and chill.

    Peel and core the apple and dice into a basin. Sprinkle with the lemon juice and toss the apple pieces. Add the onion rings, the soured cream and a seasoning of salt and pepper. Toss the ingredients to mix.

    Drain the herrings from any liquor and open out. Arrange the herrings flat on individual serving dishes with the flesh side uppermost. Spoon the apple and onion and soured cream mixture over the top and serve.