Oma Trudy's Herring Salad

“This is an easy way of achieving my mom's yummy Herring Salad. She still serves this for breaking the fast after Yom Kippur even though she is 94 and would kill me if she knew I posted it on the internet. Cook time is refrigerator time.”
READY IN:
24hrs 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove herring from jar.
  2. Drain and reserve sauce.
  3. Scrape off any black areas, skin and or membrane from each piece and cut into small pieces.
  4. In a medium bowl, combine herring, onion, apple, pickle, sour cream, sugar and vinegar.
  5. Add remaining sauce and stir to coat all ingredients.
  6. Cover.
  7. Refrigerate for at least 24 hours.
  8. Garnish with dill or parsley sprig.
  9. Serve with a good pumpernickel or rye bread and steamed potatoes.

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