Lithuanian Herring Salad With Onion And Tomato Silke Su Pomidor Recipes
LITHUANIAN HERRING SALAD WITH ONION AND TOMATO (SILKE SU POMIDOR
I remember Mother sitting around the kitchen table with her friends, skinning and gutting herring, to make this appetizer salad for New Years and other big community events. I am now able to buy herring fillets, which simplifies the prep quite a bit. Servings is a wild guess - I eat this with abandon, so be advised. Prep time does not include soaking or refrigeration.
Provided by duonyte
Categories European
Time 45m
Yield 10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 57.8, Fat 2.9, SaturatedFat 0.4, Sodium 240.9, Carbohydrate 8, Fiber 1.3, Sugar 3.9, Protein 1
HERRING SALAD
Make and share this Herring Salad recipe from Food.com.
Provided by Christian M.
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil beets until tender to the fork. The skin should be tearing and should peel off easily by hand.
- Cool beets in water and peel by hand.
- Add all ingredients except for mayo/herring to bowl and mix.
- If desired, freeze some or all for later preparation.
- Dice pickled herring fillets and add with mayo to taste.
Nutrition Facts : Calories 30.1, Fat 0.2, Sodium 324.6, Carbohydrate 6.7, Fiber 1.4, Sugar 4.5, Protein 1.1
HERRING SALAD
This is a chilled marinated German salad with pickled herring, potatoes, and other ingredients served over lettuce. Makes an excellent side dish or first course for other German foods. Note that the prep time does not include marination time.
Provided by PalatablePastime
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
TOMATO ONION SALAD
"I worked as a summer cook at a Wyoming ranch for more than 20 years, and I made this marinated salad often," writes Nell Cruse of Ontario, Oregon. "It was obviously a favorite because there were never any leftovers."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 119 calories, Fat 90g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
THE TRADITIONAL CYPRUS SANDWICH WITH HALLOUMI, ONIONS AND TOMATO
I first had one of these wonderful sandwiches just after I had moved to Cyprus; I remember sitting in an old, rundown taverna with a chilled Keo beer, whilst gazing out towards the deep blue Mediterranean Sea! Bliss! They are usually made in long, fat finger rolls, similar to hoagies or sub rolls, but you can also make them with pitta bread or other shapes of bread rolls. Halloumi is a traditional Cypriot cheese, which is still made locally by lots of Cypriot ladies - you often see the cheeses "hanging out to dry" in old, but hopefully clean (?) tights or stockings! Halloumi is an extremely good cheese for cooking, it maintains its shape and becomes toasty and slightly salty when fried or grilled. You can buy packs of good quality Cypriot Halloumi cheese in most supermarkets or in a delicatessen. It can last for up to ONE year when bought in a vacuum-sealed pack! Halloumi is the Greek Cypriot name for this cheese, the Turkish Cypriots call it Hellim - it is the same cheese however, and the best cheese is made with 100% sheep's milk. You will find these sandwiches all over Cyprus in different guises, this is my favourite combination.
Provided by French Tart
Categories Lunch/Snacks
Time 10m
Yield 1 Cyprus Sandwich, 1 serving(s)
Number Of Ingredients 9
Steps:
- Put 2 teaspoons of the olive oil into a frying pan and cook the onions over a medium heat until soft and slightly coloured, set aside.
- Put the remaining 1 teaspoon of oil into the frying pan and fry the halloumi slices over a medium to high heat on both sides, until golden brown and crispy around the edges.
- Cut the roll in half, and place the halloumi slices on one half and then squeeze the lemon juice over the cooked cheese slices. Sprinkle a few oregano leaves over the cheese before adding the sliced tomatoes and cooked onions.
- Place the other half of the roll on top of the cheese and the filling. Gently press the two halves together.
- Put the filled roll into a pre-heated griddle, Panini, George Foreman or sandwich grill for about 2 minutes, or until the bread roll is crisp and golden brown.
- Serve immediately with fresh lettuce leaves and a handful of black olives -- and don't forget the ice cold Keo or Efes beer!
Nutrition Facts : Calories 313.7, Fat 16.2, SaturatedFat 2.2, Sodium 316, Carbohydrate 36.1, Fiber 2.9, Sugar 4.6, Protein 6.8
HERRING SALAD
German folklore says that eating herring at the stroke of midnight will bring luck in the new year. However, this can be eaten any time.
Provided by Ambervim
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut herring into small pieces and place in bowl with cream and onions.
- Add beets and apple.
- Mix until cream sauce is a rosy color.
- Add beet liquid and onions and blend.
- Add capers to taste.
Nutrition Facts : Calories 224.9, Fat 7.9, SaturatedFat 1.8, Cholesterol 51.1, Sodium 302.8, Carbohydrate 22.8, Fiber 3.8, Sugar 17.5, Protein 16.4
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