Marinated herring salad
Delicious Pickled Herring Salad
If you are looking for a recipe that combines the freshness of ingredients with an unmistakable taste, pickled herring salad is the perfect choice! This dish is not only an explosion of flavors but also an opportunity to venture into cooking with raw fish, a flavorful experience. Prepared with simple yet quality ingredients, this salad quickly becomes a meal favorite.
Preparation time: 30 minutes
Resting time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 4
Ingredients:
- 200 g pickled herring (about 4 fillets)
- 2 large potatoes
- ½ red onion (or 1 green onion)
- 2 pickles
- A handful of pitted black olives
- 2 eggs
- Salt, pepper, fresh parsley, oregano (to taste)
- 100 g natural yogurt
- 3 tablespoons mayonnaise
- 1 garlic clove (optional)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
Preparation:
1. Boiling the potatoes: Start by washing the potatoes well and, without peeling them, place them in a pot of salted water. Boil for about 20-25 minutes until they are soft but not falling apart. It is important to boil them with the skin to preserve their flavor and moisture.
2. Boiling the eggs: In another pot, boil the eggs together with the potatoes to save time. Let them boil for 10-12 minutes, then transfer them to cold water to stop the cooking process.
3. Preparing the ingredients: Once the potatoes have cooled, peel them and slice them into rounds. The red onion is sliced into thin strips, and the pickles are cut into rounds. The herring fillets should be cut into thin strips to integrate perfectly into the salad.
4. Assembling the salad: In a large bowl, start layering the ingredients. Place a first layer of sliced potatoes, followed by onion and strips of herring. Continue with another layer of potatoes, the remaining onion, herring slices, pickle rounds, and olives. Finally, add the boiled eggs, cut into quarters or halves.
5. Preparing the dressing: In a small bowl, combine the yogurt, mayonnaise, pepper, oregano, finely chopped fresh parsley, and crushed garlic (if you choose to use it). Add the lemon juice and mix well until you achieve a smooth dressing. Keep in mind that pickled herring is already salty, so add salt only after tasting the salad.
6. Finalizing the dish: Pour the dressing over the salad and gently mix, being careful not to crush the eggs too much. Cover the bowl with plastic wrap and refrigerate the salad for at least one hour to allow the flavors to meld.
7. Serving: Serve the salad cold, as an appetizer or main dish. You can garnish with freshly chopped parsley and a few lemon slices for a more appealing look.
Practical tips:
- Make sure to use quality pickled herring, as the taste will significantly influence the final result. If you are not familiar with herring, you can start with a small amount.
- Potatoes can be replaced with beets for a more colorful salad with a sweet taste.
- If you want a vegetarian salad, you can omit the fish and use avocado or tofu to add a creamy texture.
Nutritional benefits:
This salad is rich in protein due to the herring and eggs, while the yogurt adds beneficial probiotics for digestion. Additionally, olives and olive oil provide healthy fats essential for a balanced diet.
Frequently asked questions:
- Can I use smoked herring instead of pickled herring? Yes, but the taste will be different, and the salad will have a more intense flavor.
- How can I store the salad for later consumption? The salad keeps well in the refrigerator for 1-2 days, but it is recommended to add the dressing an hour before serving to maintain its freshness.
To accompany the pickled herring salad, you might try a refreshing drink, such as white wine or a gin and tonic cocktail, to complement the flavors of the dish. This salad proves to be not only nourishing but also a true culinary indulgence, perfect for any occasion!
Savor every bite and enjoy the unique flavors that this salad brings!
Ingredients: 200 g marinated herring (4 fillets) 2 larger potatoes half a red onion (or a green onion) 2 pickled cucumbers a handful of pitted black olives 2 eggs salt, pepper, fresh parsley, oregano 100 g yogurt 3 tablespoons mayonnaise a clove of garlic 2 tablespoons olive oil 2 tablespoons lemon juice
