Best Roasted Beet And Pickled Herring Salad With Mustard Buttermilk Dressing Recipes

Margaret Sichel's herring salad image

Provided by Craig Claiborne And Pierre Franey

Time 30m

Yield 16 appetizer or eight main-course servings

Number Of Ingredients 8

3/4 pound pickled beets (see recipe)
4 sour pickles, about three-quarter pound, ends trimmed
8 matjes herring fillets, about one and one-quarter pounds
2 sour apples, about one pound, peeled, quartered and cored
4 hard-cooked eggs, peeled
3/4 cup imported lingonberries
1/2 cup sour cream
Freshly ground pepper to taste

Steps:

Prepare the pickled beets and set aside to cool. Chill.
Drain the beets and cut them into quarter-inch cubes. Place them in a mixing bowl. Cut the pickles into quarter-inch cubes and add them to the bowl.
Cut the herring lengthwise into one-half-inch-wide strips. Cut the strips into half-inch-long pieces or slightly smaller. Add these to the bowl.
Cut the apples into quarter-inch cubes and add them to the bowl.
Chop the eggs and add them. Add the lingonberries, sour cream and pepper. Blend well and chill. Serve with thin slices of rye bread or pumpernickel. Leftover herring salad keeps well in the refrigerator.

Pickled Beet and Herring Salad image

Yield Makes 4 first-course or light main-course servings

Number Of Ingredients 8

2 tablespoons white-wine vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 lb pickled herring, drained
1 (1-lb) jar sliced pickled beets, drained
1 (6-oz) bunch watercress, coarse stems discarded (4 cups sprigs)
2 medium Belgian endives, cut crosswise into 1/2-inch-thick slices and cores discarded

Steps:

Whisk together vinegar, sugar, and salt until sugar is dissolved, then add oil in a slow stream, whisking.
Arrange herring and beets on a platter and drizzle with half of vinaigrette.
Toss watercress and endives with remaining vinaigrette, then mound over herring and beets.