Recipes

Picked Herring Salad with tart apples and red onion

Ingredients:

Salad:
1 pound Granny Smith apples, peeled, cored, coarsely chopped
1 ½ cups chopped red onion
1 cup sour cream
¼ cup chopped fresh dill
1 ¼ cups sliced trimmed radishes
750g (26.25 oz) Comeau’s pickled herring in wine sauce, drained, cut each piece in half
Boston lettuce leaves
Fresh dill sprigs
Cucumber:
¾ cup apple cider vinegar
¾ cup water
1/3 cup sugar
2 tsp. pickling spice
1 tsp. salt
1 large hothouse cucumber cut into 1/8 inch thick rounds

Directions:

For cucumbers:
Mix vinegar, water, sugar, pickling spice and salt in heavy medium saucepan; bring to boil, stirring until sugar & salt dissolve. Cool to room temperature. Place cucumbers in large glass bowl. Pour marinade over cucumbers. Cover; refrigerate overnight.

For salad:
Mix apples, red onion, sour cream and chopped dill in large bowl. Season to taste with salt & pepper. Using slotted spoon, remove cucumber from marinade. Arrange half of cucumbers in bottom of 8x8x2-inch glass dish. Arrange half of radishes atop cucumbers. Spoon half apple mixture over radishes. Arrange herring evenly on top of apple mixture. Spoon remaining apple over herring. Cover with remaining cucumbers, then radishes. Cover and chill salad 3 hours.

Arrange lettuce leave on platter. Spoon salad onto leaves. Garnish with dill sprigs, if desired, and served.
8 Servings