Northern Germany borders both the Baltic Sea and the North Sea and has historically used herring in a great variety of dishes. This salad is a common example of one of the herring and sour cream combinations found in German cuisine.
- Yield: 10 portions (7–8 ounces/portion)
For Soaking the Herring
- 1.5 lbs Preserved Matjes Herring Fillets
- 2 cups Buttermilk
For Making the Dressing
- 10 oz Sour Cream
- 1 oz Lemon Juice
- 1 Tbsp Sugar
- 3 oz Sour Pickle, diced small
- 1 Tbsp Spicy Mustard
- 1 Tbsp Fresh Dill, minced
- 3 oz Red Onion, minced
- 1 lb Tart Apples (such as Granny Smith), peeled and diced medium
- ½ tsp Salt
- Black Pepper and Salt, to taste
For Assembling the Salad
- 4 oz Red Onion, shaved paper-thin
- 1 lb Yukon Gold Potatoes, cooked, cooled, peeled, and cut ¼ inch thick Dressing, Herring fillets, drained and rinsed Fresh Dill and Lemon for Garnish
How to Make It
- Cover the herring fillets with the buttermilk in a nonreactive container and place in the refrigerator to sit overnight (or for at least 8 hours).
- Once it has sat for long enough, remove the herring fillets from the buttermilk and rinse them carefully with cold water. Set aside for assembly. For Making the Dressing
- Combine all ingredients in a mixing bowl, and mix well to combine.
- Test the seasoning and adjust, if necessary. For Assembling the Salad
- Toss the shaved onions and potatoes with ¾ of the dressing in a mixing bowl, and place about 5 oz of the dressed potato/onion mixture on the salad plate.
- On top of the dressed mixture on the plate, place a 2–3-ounce piece of herring fillet; drizzle some of the dressing over the fillet.
- Garnish with lemon and dill, and serve.