Salted-Herring Salad

Ingredients

• Cut off the heads and split down the backs of four or five Salted Herrings
• Put some cold boiled potatoes, cut in dice
• one raw apple
• a little cold roasted veal also cut in dice
• some pickled beetroot
• salted cucumber
• a few gherkins
• 1 teacupful of mayonnaise sauce with eggs
• 1 handful of capers

Method

1. 1

   Remove bones from herrings and cut into small pieces.

2. 2

   Combine with diced potatoes, apple, veal, beetroot, cucumber, and gherkins.

3. 3

   Season with salt, mustard, chives, and capers.

4. 4

   Mix with mayonnaise, shape into a dome, and decorate.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 106. The excerpt below is the record exactly as published.

Salted-Herring Salad. — (1) This is a favourite dish amongst Germans. Cut off the heads and split down the backs of four or five Salted Herrings, take out the bones carefully, remove the fillets, and cut them into small pieces. Put some cold boiled potatoes, cut in dice, in a deep dish with one raw apple and a little cold roasted veal also cut in dice. Mix with the fish some pickled beetroot, salted cucumber, and a few gherkins, all finely chopped ; put them in with the other in- gredients, sprinkle over salt, mustard, 1 pinch of chopped chives, and 1 handful of capers, and pour in some vinegar and oil. Thicken the salad with 1 teacupful of mayonnaise sauce with eggs

Cook this with the app: pantry check, scaling, and the assistant.