Chopped Herring Salad
I am alway riffing on the Old World’s favorite. Take a look at my original herring salad
We all love herring, but quite often we find the amount of salt contained in pickled herring quite prohibitive.
My solution to the herring’s saltiness
I use the herring and its oil for a much larger recipe. This way, the salt contained in a small bite is enough to salt a whole dish. Herring is so intensively flavored that a little will go a long way.
Not all pickled herrings are created equal:
I look for more herring, less – or better yet, no – onions. Of course the pickled herring preparations are a matter of personal taste, and we have no end of varieties on the market. Herring bars are the latest hipster foods (with a little iced vodka for good measure).
But you must have gotten frustrated sometimes, as I have, when you opened an expensive jar of herring, and found little snippets of herrings and loads of onions. That is definitely not good value. be a savvy shopper, and look for herring with lots of herring (duh!) and just a little, if any, onion.
This Chopped Herring Salad is a whole dish!
I extended all the fish and oil flavors to season all other ingredients used. You will find it a delightful dish for brunch or lunch, or a dinner first course. The lineup of ingredients and flavors is unbeatable.
You can make a dairy Chopped Herring Salad:
Simply omit the lemon and use a little plain yogurt thinned with a little milk.
- 3/4 cup oil-packed skinless herring, chopped fine, oil and all.
- 1 small green apple, unpeeled, chopped fine
- 1 large boiled potato, or two medium, peeled and diced fine
- 2 hard boiled eggs, chopped fine
- 4 cups baby kale leaves, chopped fine
- 6-8 sprigs dill, fronds and stems, minced
- 6 scallions, sliced fine
- 1 jalapeno pepper, minced
- 1 lemon, juice and zest
Mixed all ingredients thoroughly in a bowl.
Serve on good whole grain bread or crackers. Makes 4 brunch or first course servings. The unused portion will keep well, refrigerated, for a good couple days.