Potato and Herring Salad

This is an adaptation of a popular Danish dish. Rolhnop herrings may be used, but Scandinavian pickled herrings have a more subtle flavour.

1 lb. potatoes, cooked, peeled and sliced

4 pickled herrings, cut into strips

2 cooking apples, peeled, cored and cut into julienne strips

1 pickled cucumber, cut into julienne strips

1 tablespoon fruit chutney

4 fl. oz. sour cream

1 tablespoon sugar

1 hard-boiled egg, chopped

1 tablespoon chopped fresh dill

In a medium-sized mixing bowl, combine the potatoes, herrings, apples, cucumber, chutney, sour cream and sugar. Cover the bowl and place it in the refrigerator to chill for 1 hour.

Remove the bowl from the refrigerator and transfer the potato mixture to a glass salad bowl.

In a small mixing bowl, combine the chopped egg and dill together. Sprinkle the mixture over the salad and serve immediately.

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