Best Sillsallad Herring Salad With Dilled Sour Cream Recipes

Sillsallad (Herring Salad) With Dilled Sour Cream image

Provided by Amis227

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 13

1 (22 ounce) jar pickled herring, cutlets in wine sauce drained
3 medium potatoes, cooked and cubed
1 (16 ounce) jar pickled beets, drained and cubed
2 small dill pickles, chopped (optional)
1 apple, cubed
1 small onion, chopped
1/4 cup vinegar
2 tablespoons granulated sugar
2 tablespoons water
1/8 teaspoon pepper
1 cup sour cream
2 tablespoons milk
1/2 teaspoon dried dill weed

Steps:

Place herring, potatoes, beets, pickles, apple and onion in glass or plastic bowl.
Mix vinegar, sugar, water and pepper; pour over herring mixture.
Toss lightly.
Cover and refrigerate, stirring once or twice, at least 2 hours.
Serve with Dilled Sour Cream.
Garnish with parsley and wedges of hardboiled egg if desired.

Nutrition Facts : Calories 786, Fat 40.7, SaturatedFat 11.5, Cholesterol 46.6, Sodium 1701.3, Carbohydrate 77.2, Fiber 7.6, Sugar 24, Protein 28.6

Sillsallad (herring salad) image

Number Of Ingredients 19

1 salt herring (at least one cup)
1 1/2 cups potatoes chopped cold boiled
1 1/2 cups beets chopped cold (freshly cooked or canned)
1/2 cup apple chopped
1/4 cup onion chopped
1 teaspoon dill weed
2 tablespoons white wine vinegar
Salt and pepper to taste
* Part two.
3 eggs chilled, hard cooked
1 tablespoon mustard prepared
2 tablespoons white wine vinegar
1/4 cup vegetable oil
3 tablespoons cream (whipping cream)
Dill weed
* Part two.
1 cup sour cream
3 tablespoons beet juice
1/2 teaspoon lemon juice

Steps:

Fillet fish and soak overnight in cold water in refrigerator. Remove small bones and skin from herring. Rinse and drain. Dice.Mix herring, potatoes, beets, apple and onion. Mix dill weed with the vinegar, pour over the salad ingredients. Add salt and pepper to taste and toss gently with a wooden spoon.Dressing:*Remove yolks from the eggs. Mince whites and reserve. Force the yolks through a sieve into a small bowl and then mash to paste. Add the mustard and mix. Gradually beat in the vinegar and oil, then add cream, a tablespoon at a time. Pour over the salad and mix lightly but thoroughly. Cover and chill for at least two hours. Transfer the salad to a serving bowl or platter. Sprinkle with a very little dill weed.Sauce:*Mix and pass separately.

Nutrition Facts : Nutritional Facts Serves

Danish

Provided by Bergy

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (1 lb) jar pickled, sliced beet (reserve liquid)
3/4 cup marinated wine flavored herring tidbits (about a 6 to 8 oz jar or tin)
1 medium tart apple
1/2 lb potato, peeled and boiled & cooled
1/2 cup finely chopped dill pickle
1 small onion, finely chopped

Steps:

Chop the herring, potatoe, beets and apple into 1/4" pieces.
Mix together.
Blend in the dill pickle, onion and add a bit of the reserved beet liquid.
The salad should have a firm consistency.
Put the ingredients into a bowl, pack down well, cover and refrigerate at least over night or up to 2 days.
Serve with Danish rye bread and hard boiled eggs as part of a smorgasbord.

Nutrition Facts : Calories 122.2, Fat 0.4, SaturatedFat 0.1, Sodium 321, Carbohydrate 28.5, Fiber 4.8, Sugar 14.4, Protein 3.4

Sillsalad - Herring Salad image

Provided by Molly53

Categories Vegetable

Time 1h

Yield 12 serving(s)

Number Of Ingredients 8

2 salt herring fillets
2 medium apples, peeled and finely minced
5 cups beets (peeled, cooked and minced)
1/3 cup onion, peeled and minced
1/2 cup dill pickle, minced
1/2 teaspoon salt
1/2 cup French dressing (French Dressing (Not Catalina Style) or your own recipe)
3 eggs, hard cooked