John Narkiewicz, Brattleboro, Vermont, sends two recipes from the cookbook, Polish Holiday Cookery. He writes, “Here are the recipes for herring to serve at Christmas, and I also serve it at Easter.” Note: For John’s other recipe, check out Holiday Salad Recipe From Poland.
MORE FROM RECIPE BOX:
Recipe Box: Cooking Lentils, Herring Salad and More Holiday Foods
2 to 3 herring, diced
2 dill pickles, chopped
2 onions, chopped, or 1 bunch scallions, chopped
2 apples, peeled, cored and diced
2 cups home-cooked or canned navy beans or pea-beans, drained
2 cups diced cooked potatoes
3 to 4 chopped hard-boiled eggs
1/2 to 1/4 cup pickled mushrooms, drained and diced
3 to 4 canned pickled beets, diced
1 tablespoon chopped fresh parsley
Salt and pepper, to taste
1 heaping tablespoon mustard
Proceed as in preceding recipe. Omit bell peppers; add eggs, mushrooms, beets and parsley.
Make sauce by combining 1 part mayonnaise and 1 part sour cream. Season to taste with salt, pepper, a little lemon juice and a couple pinches sugar.
Stir in enough mayonnaise-sour cream dressing, with mustard added, to bind together ingredients.
NOTE: If you are serving herring separately, both of these salads can be made without adding herring.
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