CookEat Recipe
Dutch Herring, Beet and Apple Salad
Chilled milk-soaked ready-to-eat herring pieces with diced apple, beets, eggs, celery and gherkin vinaigrette.
Method
Steps
Step 1
Hard-boil two eggs until yolks are fully set, then cool promptly. Soak ready-to-eat salted herring in cold milk in the refrigerator about one hour, then drain and discard milk. Remove any remaining head, tail or bones and cut into half-inch pieces.
Step 2
Combine herring with diced apples, cooled cooked beets, celery and green onions. Fold in sliced hard-boiled eggs. Whisk oil, vinegar and pepper and pour over.
Step 3
Sprinkle chopped gherkins on top. Keep chilled and serve promptly; return leftovers to the refrigerator without leaving the salad at room temperature.
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