Herring Salad

Originally from: Dagi (with the pickled herring recipe from https://honest-food.net/swedish-pickled-herring).

Note: this is a traditional German salad.
Note: needs to be left overnight for at least two, maybe three, nights, depending on the type of herring you start with.

Serves: 6.

Ingredients

For the salted herring (if you aren't just buying salted herring):

• 500 gm fresh or frozen herring fillets, heads and tails removed, each chopped into six
  
• 500 ml 1:16 solution of salt in water

For the pickled salted herring (if you aren't just buying pickled salted herring):

• 500 gm salted herring fillets, heads and tails removed [see above], each chopped into six
  
• 1 red onion, very thinly sliced
• 1 lemon, very thinly sliced
  
• 500 ml white wine vinegar
• 1 tsp mustard seeds
• 2 tsp whole allspice
• 2 tsp black peppercorns
• 3 cloves

For the salad:

• 500 gm pickled salted herring fillets [see above], each chopped into six
  
• 250 ml double cream
• 250 ml natural yoghurt
  
• 3 Granny Smiths apples, cut into small cubes (no need to peel them)
  
• 100 gm pickled onion [can be taken from the pickled herring above]
• 100 gm chopped (not sliced; they need to be bite-sized) gherkins
• 1.5 tsp whole grain mustard
• 0.25 tsp salt
  
• lots of freshly ground black pepper
  

Method

1. If you have fresh or frozen [i.e. unsalted] herring fillets:
1. Submerge the chopped herring in the salted water overnight in the fridge.
2. If you have salted herring fillets [i.e. not pickled]:
1. Mix together the liquid pickling ingredients.
2. Layer the chopped salted herring with the onion and lemon slices.
3. Pour the liquid pickling ingredients over the top and leave in the fridge overnight.
3. Remove the chopped salted pickled herring from the liquid and mix them into the other salad ingredients in a bowl; leave overnight in the fridge if you can.
4. Serve.