I took this Pickled Herring Salad to a break-fast gathering at the home of good friends on Yom Kippur, the close of the Jewish High Holidays.
It was part of a beautiful array of delicious Jewish dishes prepared by our gracious hosts along with contributions from many of the guests.
These foods of our childhood and beyond not only serve to fill our bellies in a wonderful way, but emote many happy feelings and memories of past Jewish holidays and events shared with siblings, parents, grandparents, and other extended family.
My contribution to the lovely buffet, this Pickled Herring Salad, was well received. Many there remembered having it in some form or another, but I’m guessing none of us have had it for some time.
A word about pickling herring (from Wikipedia)…
Pickled herring is a traditional way of preserving herring as food by pickling or curing.Most cured herring uses a two-step process. Initially herring is cured with salt to extract water. The second stage involves removing the salt and adding the herring to a brine-typically a vinegar, salt, sugar solution-to which ingredients such as peppercorn, bay leaves, and raw onions are added.Additional flavorings may also be used, including sherry, mustard, and dill, while other non-traditional ingredients have also begun being included in recent years.Pickled herring remains a popular food and/or ingredient to dishes in many parts of Europe including Scandinavia, the Baltic, Eastern and Central Europe, as well as the Netherlands.It is also associated with Ashkenazi Jewish cuisine, becoming a staple at kiddushes and social gatherings.
Fortunately, today prepared pickled herring fillets are available in jars in the refrigerator section of many supermarkets, particularly around the Jewish holidays.
You will find these bite-size pieces in a vinegary wine sauce or in a cream sauce, both with the addition of fresh raw onions.
On a trip to LA to visit our son and daughter-in-law we made a visit to the local Gelson’s Supermarket. There I was able to find a large jar of pickled herring in wine sauce, just what I needed to make the herring salad I was craving.
Here is the recipe… (you can also double the recipe below for a crowd…I did)
Pickled Herring Salad
(adapted from Marinated Herring, More Thoughts for Buffets)
1 12-ounce jar herring in wine sauce with onions
½ cup good quality mayonnaise
1 cup sour cream
1 tablespoon fresh lemon juice
3 scallions, sliced fine ( white and green parts)
¾ green pepper, chopped fine
1 flavorful apple, small dice
1 tablespoon sugar
1 tablespoon celery seed
Cocktail rye or pumpernickel bread, or an authentic Jewish rye bread cut in triangles for serving
Drain herring, rinse and cut up fillets and some of the raw pickled onions. Place in a medium bowl. Add the diced green pepper and sliced scallions.
In a smaller bowl miix together the mayo, sour cream, lemon juice, sugar, and celery seed. Add the mayonnaise mixture to the herring, scallions and peppers and mix well. Fold in the diced apples until combined. Cover bowl with plastic wrap and refrigerate overnight.
Garnish with a few slices of apple and some chopped green scallions.
