Herring Salad-Heringssalat


Herring Salad and Canapes
Herring Salad Heringssalat

Excerpt from THE GERMAN-JEWISH COOKBOOK: Recipes & History of a Cuisine by Gabrielle Rossmer Gropman and Sonya Gropman, published by Brandeis University Press.

Herring has long held a special place at the Jewish table. German-Jewish families have traditionally served this salad for Hanukkah, Rosh Hashanah, or for break-the fast (anbeissen) at Yom Kippur. Of course, it makes for a perfect luncheon dish or appetizer at any time of year. This dish can be made with pickled herring (herring in wine sauce) sold in a jar at most supermarkets. You can also purchase freshly pickled herring at Polish, Russian, Scandinavian, German, or Jewish specialty delicatessens. This salad is very nice when served with thinly sliced rye bread!


12 ounce-jar pickled herring and onions, or freshly pickled, cut into
½-inch dice
6 tablespoons chopped (¼-inch dice) dill or half-sour pickles
3 medium-size waxy potatoes (about 1 pound), steamed, peeled, cooled, and cut into ½-inch dice
1 crisp, tart apple, peeled and cut into ½-inch dice
¼ cup finely chopped red onion
⅓ cup finely chopped walnuts
2 tablespoons white wine vinegar or cider vinegar
¼ cup sour cream
1 tablespoon finely chopped fresh dill
1 teaspoon Dijon mustard or ¼ teaspoon mustard powder
½ teaspoon kosher salt, or to taste
⅛ teaspoon ground black pepper, or to taste
1 tablespoon neutral-flavored oil




 Serves 8 to 12