Herring Salad is a delicious light lunch for a summer Saturday. Serve it with thin slices of brown bread and butter and lager.
4 fresh herrings, filleted
½ cos lettuce, washed, outer leaves removed and dried
4 boiled potatoes, peeled and sliced
2 cooked beetroots , sliced
2 pickled gherkins, sliced
1 small onion, finely chopped
1 medium-sized apple, peeled, cored and sliced
1 teaspoon lemon juice hard-boiled eggs, sliced
1 oz. butter
1 tablespoons flour
5 fl. oz. single cream
5 fl. oz. milk
1 tablespoon white wine vinegar
½ teaspoon prepared mustard
1 teaspoon salt
½ teaspoon black pepper
Preheat the grill to moderate.
Place the herring fillets on the grill rack and grill them for 5 minutes. Remove the herrings from the rack and, when they are cool enough to handle, remove the skin and break them into small pieces. Place the pieces in a large salad bowl and set aside.
Tear the lettuce into bite-sized pieces and place in the salad bowl. Add the potatoes, beetroots , gherkins and onion.
Place the apples in a small bowl, pour over the lemon juice and stir well with a wooden spoon until the apple slices are well coated. Add the lemon-coated apple slices to the salad bowl.
Add the hard-boiled eggs to the bowl, and toss the ingredients with two large spoons until they are well blended. Set aside.
In a small saucepan, melt the butter over low heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour. Gradually add the cream and milk, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 3 to 4 minutes, or until the sauce is thick and smooth. Stir in the vinegar, mustard, salt and pepper. Remove the pan from the heat.
Set the mixture aside for 10 minutes to cool and then pour it over the ingredients in the salad bowl. With the salad servers, mix the ingredients well until all the vegetables are coated with the dressing. Chill the salad in the refrigerator for at least 1 hour before serving.