Herring Salat Ostfriesen Version
Experience the flavors of Northern Germany with this vibrant and irresistible Herring Salad Ostfriesen Version. This traditional recipe combines pickled herring fillets with the perfect balance of creamy and tangy elements, including mayonnaise, sour cream, Dijon mustard, and a splash of white vinegar. Enhanced by crispy diced apples, tender cooked potatoes, earthy beetroot, and crunchy gherkins, this salad offers a delightful medley of textures and sweet-salty contrasts. Fresh dill ties everything together, infusing the dish with an aromatic finish. Perfect for a chilled appetizer or a centerpiece for festive gatherings, this herring salad pairs beautifully with crusty bread or boiled eggs. Make it ahead to let its flavors meld for an even more delicious treat! Keywords: herring salad, German herring salad, Ostfriesen recipes, pickled herring salad, traditional German salad.
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Recipe Information
Ingredients
- 6 pieces Pickled herring fillets
- 1 medium Red onion
- 2 medium Apples (firm and slightly tart, e.g., Granny Smith)
- 4 medium Cooked potatoes
- 2 medium Beetroot (cooked, pickled, or jarred)
- 4 pieces Gherkins (small pickled cucumbers)
- 120 grams Mayonnaise
- 100 grams Sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon White vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh dill (chopped)
Instructions
Start by rinsing the pickled herring fillets under cool water to remove excess brine. Pat them dry with a paper towel and cut into bite-sized pieces. Set aside.
Peel and finely chop the red onion. Set aside.
Core the apples but leave the skin on for texture and color. Dice them into small cubes. Set aside.
Peel the cooked potatoes and dice them into small, even-sized cubes. Set aside.
Dice the cooked or pickled beetroot into small cubes. Be cautious to avoid staining other ingredients with beet juice by handling it separately.
Slice the gherkins into small, manageable pieces and set aside.
In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, white vinegar, salt, and black pepper. Stir well until the dressing is smooth and evenly mixed.
Gently fold the herring, onion, apples, potatoes, beetroot, and gherkins into the dressing, making sure all ingredients are well coated without crushing the pieces.
Sprinkle the chopped fresh dill over the salad and mix lightly to incorporate. Save a small amount of dill for garnish if desired.
Cover the salad with plastic wrap or transfer it to an airtight container. Let it rest in the refrigerator for at least 2 hours (or preferably overnight) to allow the flavors to meld together.
Before serving, taste the salad and adjust the seasoning with additional salt or pepper if needed.
Serve chilled, optionally garnished with extra dill and accompanied by crusty bread or boiled eggs for a traditional touch.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 28.5 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 971 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
