(about 1 cup)
Last week I picked up a huge jar of Canadian pickled herring which I've been snacking on. I've made my usual herring salad a few times now, using beets. This is another version, sans beets, I like to make on occasion.
3/4 cup pickled herring (in wine sauce)
1 tbsp green onion, chopped
2 - 3 pickled gherkins, chopped
2 tsp fresh dill, chopped
1 hard boiled egg, chopped
1 tsp olive oil
1 tsp hot mustard or prepared horseradish
freshly ground black pepper
Briefly rinse the herring fillets or pieces in cold water, then pat them dry, and chop up coarsely. Place them in a small bowl and add the remaining ingredients. Combine well.
I like to refrigerate the salad for an hour or so before I have it, but it's pretty good right away as well.