Herring with dill pickles and pickled beets are mixed and served as a Christmas Eve Salad dinner for good luck.
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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