Saturday, March 13, 2010

Heringsalat, German Herring Salad

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( 2-3 servings)

While I was at the German deli getting stuff for the meat salad, I saw some pickled herring and decided to make some herring salad as well. There are different versions of it. I prefer the one which includes beets because I love them, and the way they colour this salad.

1 cup pickled herring, drained and cut into 1/2" pieces
1 red beet, roasted and chopped or 1/3-1/2 cup chopped pickled beets
1/4 cup red onion, chopped
1 dill pickle, chopped
1/2 granny smith apple, chopped
1 tbsp capers
1 hard boiled egg, chopped
2 tbsp sour cream
Salt and freshly ground black pepper to taste

Combine all of the ingredients thoroughly in a bowl. Serve with bread, rolls or crackers.


SoupSeeds said...

My dad is from Hanover Germany and he's made this recipe for us every New Year's Eve. He said it's good luck to have some first thing on New Year's Day. Our recipe is slightly different in quantities and we don't add sour cream. His recipe also includes veal knuckle. It's awesome to see this still circulating. Each of my kids has the family recipe too!


Gerlinde in Dallas said...

Does he make a stock out of the veal knuckle for the salad? This addition is quite interesting to me and not one I've come across. My mum grew up in Wuppertal, which is southwest of Hanover.. I'm definitely going to ask her about this the next time we talk. I love herring salads!

Karina said...

Hi, thanks or the salad. I am constantly looking for things that I have lost over the years. I grew up just north of Hamburg - so this salad was a staple on the evening table. Although you can buy sort of this salad at our local Polish shop (I live in Canada), but it's not how Mom made it...You know, Moms seem to have a special way to mend all with food...

This salad comes close - I can't remember the apple in there, but it is a good and logical addition. Matjes and apples are a classic!
Again, thanks for forgotten and found!

Gerlinde in Dallas said...

Thanks, Karina! The apple is quite nice in this herring salad. My mum used to add chopped apple to her meat salad as well.

SoupSeeds said...

Sorry for the long wait before I replied. To answer your question about the veal knuckle, yes you cook it with a bit of onion and parsely, simmering on the stove (in some water so it has moisture) until tender, then you use a cup of broth and mix that with a dressing that includes olive oil, wine vinegar, dry mustard, salt and pepper and some sugar. You mix that together and pour over the salad and let marinate overnight to combine flavors and then mix it well and serve the next day (on New Year's Day). How exciting that your mom is from an area near Hanover!! Please keep in touch, this is so exciting.

Gerlinde in Dallas said...

I imagine the veal broth adds an interesting dimension to this salad. Thanks for your response!

SoupSeeds said...

What interests me most is that your mother is from near where my father was from, and to know what other recipes she might have. My dad came to the USA with his parents when he was around 9 years old so he didn't bring any other handed down recipes than that one.

Gerlinde in Dallas said...

This recipe for rouladen is how I remember my mother making them.

texprof said...

I used to use veal knuckle, but in recent years it's very difficult to find in butcher shops, much less in the meat sections of large grocery stores. Most of them get their meat already cut up prior to their receiving it. Times change.

Gerlinde in Dallas said...

Texprof, what do you use in place of the veal knuckle?

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