That is the name of the recipe straight out of the book..I have to change it to "smoked herring salad" because I bought that by mistake. It was delicious! I changed the recipe up a bit, but not much. :)
Ingredients: Serves 4 (unless Phil is eating..then maybe 2)
1/2 large tangy-type apple..I used a "jazz"--small chop
One oblong can of smoked herrings (kippers) drained and cut into nice slices
1 small pickle ( I used kosher dills) diced up
1 tsp fine baking sugar
1 tsp white wine vinegar..or cider vinegar
1/2 cup sour cream and 1/2 cup thick plain yogurt
1/2 cooked beet, diced small (buy vacuum packed beetroot)
lettuce to serve, sprigs of fresh dill, chopped onion or onion rings for the top
Put all of the ingredients in a bowl, except for the diced beets, sprigs of dill, lettuce and onion. After mixing it up with a fork, plate salad on a bed of lettuce and put diced beets and onions on top. Chill. Serve when ready. So good! I served some toasted pumpernickel with mine. You can also boil a few red potatoes, cool, and dice them up. Let guests add what they will to their salad.
This dish is traditionally served on Shabbat mornings, after services.
Please be sure to check out Eileen and Shankari's blogs for their Wednesday recipes...which have all been great to use for Hanukkah or any holiday dinner. Check back this Sunday for even deliciousness from Jewish Cooking by Marlena Spieler.
Speaking of....Happy Thanksgiving Everyone! I am off to Monterey for a few days.
1 comment:
Mmmm I love herring.
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