ISO Russian recipe herring with beets

[newcook]

At a potluck lunch I had a taste of a cold dish that was so delicious. It was also very pretty. I was wondering if anyone has a recipe for it.

It had herring on the bottom, then a layer with potatoes and onions I think, then it had a red color layer with beets and mayonnaise.

It is perfect as a side dish for a brunch.

Daniele

[Grace]

My mouth is WATERING!! I would like this recipe too!

[newcook]

Bumping

[Luiza]

I buy it ready made from a Russian store nearby. Yum. A recipe would be welcome, since I won't have this store nearby for much longer.

[Luiza]

Here are two recipes I found on russianfoods.com :
http://www.russianfoods.com/recipes/item00001/default.asp
http://www.russianfoods.com/recipes/item00064/default.asp

I'll try for another search tomorrow, since I have a feeling the recipes might be glossing over a few steps. I would assume that you give the salted herring a good soak before using, but I could be wrong.

[newcook]

Hi Luiza,

Fancy meeting you here! Thanks for the recipes, they look really good. It's a good thing you told me about soaking the herring, I wouldn't have thought of it.

Daniele

[kcmo727]

We adopted our daughter from Russia and before we left to bring her home, a friend gave us a Russian cookbook. There is a recipe in there that sounds similar to the dish you had, but it doesn't call for layers. I bet you could do that though, instead of combining everything into one. Hope you liked dicing stuff! :D

Michelle

Estonian Herring and Potato Salad

1 salt(schmaltz) herring filet
2 red skinned potatoes, boiled and cut into 1/2 inch dice
3 canned beets, cut into 1/2 inch dice
1/3 cup minced onion
1 large tart apple, cored and cut into 1/2 inch dice
1/2 cup diced dill pickles
2 hard-cooked eggs,chopped
1 cup diced cooked ham or veal

Dressing and Garnish

1 T. whole-grain mustard
1 t. dry mustard
1 1/2 T.cider vinegar
1 1/3 cups sour cream
1 t.prepared red horseradish,drained
1/2 t. sugar, or more to taste
salt and pepper to taste
1 hard-cooked egg, sliced for garnish

1. soak the herring filetin cold water to cover, covered, in the refridgerator 6-8 hours or overnight.

2. Rinse the herring well, pat dry with paper towels, and cut into 1/2 inch cubes. Place in a large bowl and combine with potatoes, beets, onion, apple, pickles, chopped eggs and meats.

3. In a small bowl, whisk the mustards with the vineagr until smooth. Stir in the remaining dressing ingredients (through the salt and pepper) and blend well.

4. Add the dressing to the salad and toss until the ingredients are evenly coated.

5. Transfer to a serving bowl and serve garnished with sliced egg.

serves 6

[Grace]

Michelle - that recipe looks soooo good! Do you (or anyone else here?) know whether I could just use regular pickled herring since I don't know where to get a salt herring?

I'm sure though since I live in Chicago, if I search, I could probably find one.....

[newcook]

I just noticed the recipes say to grind the vegetables after cooking them. I was just wondering if anyone has done that before, it sounds like it would make mush. I was expecting to put the vegetables though the slicer/shredder attachment and then cook them.

Does anyone have advice about this?

Daniele

[DmOrtega]

Here's what I found looking around the internet -

Haring Salade (Marinated Herring Salad) Search Related Coupons
Categories: Ethnic, Seafood, Salads Conversion Calculator
Yield: 8 servings
Rating: not rated
Description:

1 c Marinated herring, drained
(jar approx 200g)
1 c Potatoes, diced, cooked
1 c Beets, diced, cooked
1/2 c Dill pickles, chopped
1/2 sm Spanish onion, sliced
8 Lettuce leaves
3 Eggs, hard cooked,
-quartered
2 Apples, chopped

----------------------CREAM DRESSING-------------------------------
1 c Cream 35%
1 tb White vinegar
1 ts Prepared mustard
1/2 ts Dillweed
1/4 ts Salt
1/4 ts Pepper

The Dutch love herring. You can add or delete ingredients freely in this salad.

In a large bowl, combine herring, potatoes, beets, apples, pickles and onion. Toss lightly with dressing. Arrange salad on individual lettuce lined plates. Garnish with eggs.

Dressing: In a small bowl, whisk together cream, vinegar, mustard, dill, salt and pepper. Makes about 1 cup.

From Canadian Living Nov/93

Typed at you by Helen Peagram - E-Cuisine Conference Moderator


WARM BABY BEETS AND HERRING WITH MUSTARD-DILL SAUCE, posted on Epicurious.com

Stephen Bull is one of the wunderkinder of new British cooking. At his latest venture, Fulham Road in London, his Irish chef, Richard Corrigan, serves this dish along with his rendition of beef bavarois.

3 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 teaspoons sugar
3 tablespoons (packed) chopped fresh dill
3 tablespoons olive oil
2 tablespoons whipping cream


16 baby beets, stems trimmed to 2 inches


12 pickled herring fillets, halved lengthwise
Fresh dill sprigs

Whisk mustard, vinegar and sugar in medium bowl to blend. Mix in chopped dill. Gradually whisk in oil, then cream. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)

Preheat oven to 400°F. Wrap beets in foil. Bake until tender, about


HERRING SALAD (Sillsallad)

Serve this is an appetizer or as a side dish.

1 (22 ounce) jar herring cutlets in wine sauce, drained
3 medium potatoes, cooked and cubed
1 (16 ounce) jar pickled beets, drained and cubed
2 small dill pickles, chopped
1 apple, cut up
1 small onion, chopped
1/4 cup vinegar
2 tablespoons granulated sugar
2 tablespoons water
1/8 teaspoon pepper
Dilled Sour Cream

Place herring, potatoes, beets, pickles, apple and onion in glass or plastic bowl. Mix vinegar, sugar, water and pepper; pour over herring mixture. Toss lightly. Cover and refrigerate, stirring once or twice, at least 2 hours.

Serve with Dilled Sour Cream. Garnish with parsley and wedges of hardboiled egg if desired.

Dilled Sour Cream
1 cup dairy sour cream
2 tablespoons milk
1/2 teaspoon dried dill weed

Mix all ingredients.


Danish "Sillsallet"

Ingredients:
1 (1 lb) jar pickled, sliced beets (reserve liquid)
3/4 cup marinated wine flavored herring tidbits (about a 6 to 8 oz jar or tin)
1 medium tart apples
1/2 lb potatoes, peeled and boiled & cooled
1/2 cup finely chopped dill pickles
1 small onion, finely chopped

Instructions:
Chop the herring, potatoe, beets and apple into 1/4" pieces.
Mix together.
Blend in the dill pickle, onion and add a bit of the reserved beet liquid.
The salad should have a firm consistency.
Put the ingredients into a bowl, pack down well, cover and refrigerate at least over night or up to 2 days.
Serve with Danish rye bread and hard boiled eggs as part of a smorgasbord.

Nutrition Facts:
Amount Per Serving: Calories 125
Fat 0.5 g, Cholesterol 0 mg,
Sodium 321 mg,

Courtesy of:
www.recipezaar.com

[Luiza]

Hi Daniele! :) The recipes intend for the vegetables to be cooked (boiled) whole, then diced. I would think you can grind the beets and the carrots with no problems, but yes, you would have something resembling grainy mush. Ground boiled potato, though, I'm not quite sure about. How fine the vegetables are chopped is a matter of personal preference, I think. The salad I ate used cubed potatoes, very finely chopped pickles and eggs, and shredded beets.

Grace, I was thinking about your pickled herring question. I think you can use that instead, if you soak it a bit to remove some of the vinegar taste. Of course, the pickles provide a vinegary touch, so more vinegar might be OK. Salted herring might also be somewhat firmer than pickled herring, but since you chop everything small I don't expect the texture to matter.

The recipes all look really good. I expect that the salad I ate was very close to Michelle's recipe. Ah, sour cream and horseradish. Feels like home :)