| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Tvfn | 1 | Servings |
INGREDIENTS
| 3 | c | Cold water |
| 1 | c | Vinegar |
| 2 | c | Sugar |
| 1 | Carrot, diced | |
| 1 | Red onion, chopped | |
| 1/2 | Leek (white part only) | |
| 1 | Whole bay leaf | |
| 4 | Black peppercorns | |
| 4 | White peppercorns | |
| 12 | Herring fillets | |
| 2 | lg | Red beets |
| 2 | lg | Apples |
| 1 | Yellow onion | |
| 2 | tb | Mayonnaise |
| 2 | tb | Sour cream |
| 2 | Sprigs flat (Italian) parsley, chopped |
INSTRUCTIONS
BRINE HERRING SALAD Combine all ingredients (except herring) in a 1 1/2 quart saucepan and bring to a boil. Reserve and let cool. Arrange herring in a shallow pan and cover completely with brine. Refrigerate overnight. Finely dice and reserve. In a 1 1/2 quart saucepan, bring cold water to a boil. Add beets and continue to boil until cooked through. (approximately 15 minutes.) Reserve and let cool. While beets are cooking, peel apples and finely chop apples and onion into equal dice. Saute onions and apples in a 10-inch skillet with one tablespoon of oil until soft. Reserve and let cool. Chop beets to same size dice as apples and onions. Combine chopped herring fillets, beets, onions and apples in a large bowl. Add in mayonnaise, sour cream, parsley and mix thoroughly. Refrigerate overnight. Yield: 4 servings Recipe by: CHEF DU JOUR MARCUS SAMUELSSON SHOW #DJ9366 Posted to MM-Recipes Digest V4 #045 by "Ed Bauman" <[email protected]> on Feb 12, 97.
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