Lithuanian Herring Salad With Onion And Tomato Silke Su Pomidor Recipes

Steps:

• You want to use salt brined herring fillets - I found mine at a Polish deli, sitting all ready to use in a big barrel.
• Place the herrings in a large bowl and cover with cold water. Refrigerate for about 24 hours, changing the water two to four times.
• Drain off the water and slice the fillets into 1/4 to 1/2 inch sized pieces.
• Thinly slice the onions.
• Heat oil in a large skillet; add the onions and cook until tender, but not browned. I often add 1/2 cup or so of water to help soften the onion without letting it brown.
• Stir in the tomato sauce and bay leaves. Bring to a simmer and cook for 15 minutes or so, stirring and scraping down the sides of the pan several times. Remove from heat and let cool to room temperature.
• Take a 1 quart glass or ceramic bowl. Remove bay leaves from the sauce. Layer the herring and sauce in it, starting and ending with the sauce.
• Cover tightly with plastic wrap and refrigerate overnight to permit the flavors to meld.
• Serve with a good, sturdy rye bread. If you are in the Chicago area, try Racine Bakery's Lithuanian Rye. Some folks like to eat this with hot, boiled potatoes.

Steps:

• Soak herring in cold water for one hour.
• Remove skin and bones; cut into very small pieces.
• Toss beets, apples, herring, onion, and pickle with salt and French dressing.
• Chill for two hours.
• Serve on a platter and garnish with finely chopped egg whites.
• Sieve egg yolks and sprinkle on top of salad.

Steps:

• Boil the potatoes in salted water until tender, about 9 minutes. Drain and combine with remaining salad ingredients, vinegar, salt and pepper.
• Top with sliced boiled egg, minced parsley and anchovies. Serve with sour cream on the side.

Steps:

• Combine herring, potatoes, onion, apple, beets, and pickle in a large bowl.
• Mix together vinegar, sugar, water and pepper in a cup; mix well.
• Pour over salad and toss gently; cover.
• Refrigerate for at least 4-5 hours for all flavors to blend, tossing once or twice.
• To serve, mound salad on lettuce leaves and garnish with egg slices.

Steps:

• Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.