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Herring Salad

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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" <BIRCHCREEK@msn.com> on
Feb 12, 97.

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