Herring Salads… Some Variants, Part 1

Perhaps your new favorite bean dish:

* Mild Herring Salad (Parent 11/87):

Pour fillets in a small baking dish with mineral water and soak in about 2 hours so that the salt flavor is a little milder. Make the potatoes in their skins and cool completely, peel and dice. Drain and cut off the beet. Peel the orange, cut out (fillet) the wedges between the skins.

Mix yogurt with a little beet juice and spices until creamy. Cut herring into cubes, mix with beet and potato cubes, arrange with orange fillets, pour sauce over. Pluck the dill tips and garnish the salad with them.

* Red herring salad (“What grandmother still knew…”, with Kathrin Rueegg and Werner O. Feisst): Press the egg yolks through a sieve, fold in oil drop by drop and make a mayo. Mix with a cup of sour whipped cream. Dress the lettuce with it and let it stand for 1 day. Sprinkle with finely chopped egg whites.

Cut mustard cucumber, matjes fillets, Bismark herrings, gherkin and paprika into pieces. Chop onions, mix loosely with beans.

Pour the marinade over the salad ingredients and leave for about 2 hours.

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