Skip to main content

Sillsallad "Don't let the title scare you" (Herring Salad)


I love that in Sweden root vegetables are called rötfrukter, literally "root fruits" since nutritional speaking, this is truth (they have a lot of sugar). The liberal use of them in Scandinavia prompted me to experiment and I like more of them than I ever had believed I would. Once again, how you cook things makes all the difference!

Here is a recipe that changed my mind about BEETS ...and herring for that matter. Every classic Scandinavian food cookbook I have looked at has a version of this recipe. It is really a terrific potato/beet salad. Easily made ahead, transportable and a side or a complete meal on a warm summer day. Friends who think they are not going to like it are surprised that they do... and then they go get a second serving.

 I thought I had posted this a long time ago. But I couldn't find it here so even though summer is over, I had to post it while I was thinking about it.
SILLSALLAD - Beet, Potato & Herring salad with a mustard sour cream sauce

 Mix together:
1 cup herring, finely chopped  (in the US, I have found it in tins near the anchovies at the grocery store and in the IKEA food market)
1/2 c boiled potatoes, finely chopped and chilled (red or yukon gold work well)
3  cooked beets, finely chopped  (i have used fresh, canned and frozen-golden or red)
1/2 c tart firm apple, finely chopped
1/4 c onion, finely chopped
1/2 c dill pickle, finely chopped 
2 T dried dill OR 4 T fresh dill, yes-finely chopped!
2 T white wine vinegar
salt and pepper to taste
Combine well and chill in refrigerator while making the sauce:
3 soft-medium boiled eggs*, finely chopped
1 T mustard
2 T white wine vinegar
1/8 c vegetable oil
2-4 T heavy cream 
Pour onto potato-beet mix, combine well and place back in the refrigerator.  It is at it's best after 2 hours but can be eaten anytime.

Sauce for serving:
stir together
1c sour cream
3 T beet juice (It's okay if there is less, just add a bit of water)
1/2 t lemon juice
Put a spoonful atop each serving.

I like serving it on a bed a mixed baby greens.
I have also made it without the beets-just adding that amount more of potatoes and it's still a delicious salad.

*if you are not familiar with boiled yolks that are creamy, please see:
http://www.bonappetit.com/test-kitchen/cooking-tips/slideshow/seven-minutes-to-perfection
Labels:

Comments

Post a Comment

Popular posts from this blog

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.
Post a Comment
Read more

Nordic curry

This is a mild anytime curry.  Takes 10-15 minutes. The original (dairy) sauce is from Magnus Nilsson. I double the sauce so there's plenty. Especially because I like to add vegetables and proteins. I always add the apples, sometimes skip the onion. Leftover roasted root vegetables tasted great. Regular supermarket yellow curry powder is perfect. Serve it over rice or with naan. Be generous with the salt and pepper.  Melt 4 T butter over medium heat in a sauté pan (wide, shallow).  Sprinkle in 4 T yellow curry powder and stir to combine.  Add 1-2 tart apple (Granny Smith), cored and chopped or cubed & 1 onion, finely chopped. When apples and onion are softened, sprinkle them with 2 T flour . Stir to evenly coat all.  Add 1 1/2 c heavy cream OR coconut cream , slowly, a bit at a time, whisking constantly to keep lumps at bay. When smooth, add in 1 1/2 c milk OR coconut milk in the same manner. Allow to begin to bubble and thicken before serving. Season gen...
Post a Comment
Read more

05-09 Mother's Day Eggs

"Eggs a la Goldenrod" is a Cooper recipe. Grandma says she has eaten it at a restaurant. This has become our Mother's day breakfast tradition served with fresh fruit (I like the grapes and strawberries), sometimes crispy bacon, fried apples and orange juice. Guess that is what you kids always thought was the perfect breakfast =) I have always liked it! Prepare 6-8 hard boiled eggs (It makes about as many servings as eggs used) Separate the yolks from the whites. Chop the whites Crumble the yolks To make sauce, melt over medium heat: 6 T unsalted butter Then whisk in 6 T flour Add in slowly, whisking constantly 3 c milk (don't use nonfat) Sprinkle with salt and pepper When thickened and bubbly, stir in whites and remove from heat. Serve this sauce over a piece of toast Sprinkle on 1/6 of the egg yolks and paprika Viola!
Post a Comment
Read more