Ingredients with Measurements:
- 4-5 Baltic herring fillets, deboned and chopped
- 1/2 cup chopped red onion
- 1/2 cup chopped cucumber
- 1/2 cup chopped apple
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine chopped herring fillets, red onion, cucumber, apple, dill, and parsley.
2. In a separate bowl, whisk together sour cream, mayonnaise, Dijon mustard, honey, salt, and pepper.
3. Pour the dressing over the herring mixture and toss to coat evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled.
Time:
Preparation time: 15 minutes
Chilling time: 30 minutes
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 215
Fat: 16g
Carbohydrates: 10g
Protein: 8g
Substitutions for ingredients:
- Instead of Baltic herring, you can use any other type of small, oily fish such as sardines or anchovies.
- If you don't have fresh dill or parsley, you can use dried herbs instead.
- You can use Greek yogurt instead of sour cream for a healthier option.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Substitute the apple with chopped pear for a slightly sweeter flavor.
- Add a tablespoon of capers for a briny kick.
Tips and tricks:
- Make sure to debone the herring fillets thoroughly to avoid any unpleasant surprises.
- For a creamier dressing, add more sour cream and mayonnaise.
- This salad can be made ahead of time and stored in the fridge for up to 2 days.
Storage instructions:
Store the salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with extra chopped herbs or a sprinkle of paprika.
Garnishes:
- Chopped fresh herbs
- Paprika
- Lemon wedges
Pairings:
- Rye bread or crackers
- Pickled vegetables
- A light beer or white wine
Suggested side dishes:
- Boiled potatoes
- Beet salad
- Cabbage slaw
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or water to thin it out.
- If the salad is too salty, rinse the herring fillets under cold water before chopping them.
Food safety advice:
- Make sure to debone the herring fillets thoroughly to avoid any choking hazards.
- Store the salad in the fridge and discard any leftovers after 2 days.
Food history:
Baltic herring salad is a traditional dish in many countries around the Baltic Sea, including Finland, Sweden, and Estonia. It is typically served as a light lunch or appetizer.
Flavor profiles:
This salad is tangy, creamy, and slightly sweet, with a briny kick from the herring fillets.
Serving suggestions:
Serve this salad as a light lunch or appetizer. It pairs well with rye bread or crackers and a cold beer or white wine.
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Region: Baltic