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Layered Pickled Herring Salad with
Tart Apples and Red Onion
 
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La Belle Cuisine
Layered Pickled Herring Salad with
Tart Apples and Red Onion
Bon Appétit
December 1996
Bon Appetit - One Year Subscription
"One of the layers in this delicious salad is lightly pickled
sweet-and-sour cucumbers,
a favorite throughout Denmark.
They do need to marinate overnight, so make sure
you start
this recipe a day ahead of time."
Serves 8
Cucumbers
3/4 cup apple cider vinegar
3/4 cup water
1/3 cup sugar
2 teaspoons pickling spice
1 teaspoon salt
1 large hothouse cucumber, cut into
1/8-inch-thick rounds
Salad
1 pound Granny Smith apples, peeled,
cored, coarsely chopped
1 1/2 cups chopped red onion
1 cup sour cream
1/4 cup chopped fresh dill
1 1/4 cups sliced trimmed radishes
Two 6-ounce jars spiced cut herring,
drained, each piece halved
Boston lettuce leaves
Fresh dill sprigs (optional)
For cucumbers:
Mix vinegar, water, sugar, pickling spice and salt in heavy medium
saucepan; bring
to boil, stirring until sugar and salt dissolve. Cool
to
room temperature. Place
cucumbers in large glass bowl. Pour
marinade over cucumbers. Cover; refrigerate
overnight.
For salad:
Mix
apples, red onion, sour cream and chopped dill in large bowl.
Season to taste
with salt and pepper.
Using
slotted spoon, remove cucumbers from marinade. Arrange
half
of cucumbers in
bottom of 8 x 8 x 2-inch glass dish. Arrange
half of
radishes atop cucumbers.
Spoon half of apple mixture over
radishes.
Arrange herring evenly atop apple
mixture. Spoon remain-
ing apple
mixture over herring. Cover with remaining
cucumbers,
then
radishes. Cover and chill salad 3 hours.
Arrange
lettuce leaves on platter. Spoon salad onto leaves. Garnish
with dill sprigs, if
desired, and serve.
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