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Name: Herring Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 200 ml Red wine vinegar; (7 fl oz); 4 Sprigs dill; 1 Lollo rosso lettuce; 1/2 Cucumber; sliced; 2 ts French mustard; ; removed; 6 Peppercorns; FOR THE SAUCE; GENERAL; 2 Bay Leaves; 2 ts Wine vinegar; 4 lg Herrings; cleaned and boned,; 4 Cloves; 4 Lage carrots; grated; 4 tb Greek-style yogurt; ; heads and tails; 1 sm Onion; sliced; 2 ts Sugar; 6 Spirgs of fresh dill chopped; Pepper; FOR THE SALAD

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INGREDIENTS

200 ml Red wine vinegar; (7 fl oz)
4 Sprigs dill
1 Lollo rosso lettuce
1/2 Cucumber; sliced
2 ts French mustard
; removed
6 Peppercorns
FOR THE SAUCE
GENERAL
2 Bay Leaves
2 ts Wine vinegar
4 lg Herrings; cleaned and boned,
4 Cloves
4 Lage carrots; grated
4 tb Greek-style yogurt
; heads and tails
1 sm Onion; sliced
2 ts Sugar
6 Spirgs of fresh dill chopped
Pepper
FOR THE SALAD

Servings

INSTRUCTIONS

865 Preheat the oven to Gas Mark 2 / 150?C / 300F. Roll each herring, starting from the head end, and secure with a cocktail stick. Place in a deep ovenproof dish and add the vinegar and 4 tablespoons water. Cover with the onions slices, cloves, bay leaves, peppercorns and dill. Cover with foil and bake in the oven for 1 hour. Leave the fish to cool in the liquid for about 1 1/2 hours. Meanwhile, to make the sauce, mix together the sugar, vinegar, mustard, dill and yogurt. Season with pepper. Drain the herrings and remove cocktail sticks. Arrange the lettuce, carrot, cucumber, herrings and sauce on four small plates. Serve with wholemeal bread.

NOTES

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Herring Salad

200 ml Red wine vinegar; (7 fl oz) 
4  Sprigs dill 
1  Lollo rosso lettuce 
1/2  Cucumber; sliced 
2 ts French mustard 
  ; removed 
6  Peppercorns 
  FOR THE SAUCE 
  GENERAL 
2  Bay Leaves 
2 ts Wine vinegar 
4 lg Herrings; cleaned and boned, 
4  Cloves 
4  Lage carrots; grated 
4 tb Greek-style yogurt 
  ; heads and tails 
1 sm Onion; sliced 
2 ts Sugar 
6  Spirgs of fresh dill chopped 
  Pepper 
  FOR THE SALAD

865 Preheat the oven to Gas Mark 2 / 150?C / 300F.    Roll each herring, starting from the head end, and secure with a cocktail  stick. Place in a deep ovenproof dish and add the vinegar and 4 tablespoons  water.    Cover with the onions slices, cloves, bay leaves, peppercorns and dill.  Cover with foil and bake in the oven for 1 hour.    Leave the fish to cool in the liquid for about 1 1/2 hours.    Meanwhile, to make the sauce, mix together the sugar, vinegar, mustard,  dill and yogurt. Season with pepper.    Drain the herrings and remove cocktail sticks.    Arrange the lettuce, carrot, cucumber, herrings and sauce on four small  plates.    Serve with wholemeal bread.

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Nutrition

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Serving Size: 1 Serving (50g)
Recipe Makes: 4 servings

Calories: 100
Calories from Fat: 19 (19%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.7g
Cholesterol 0.3mg		0 %
Sodium 64.1mg		2 %
Potassium 311.9mg		8 %
Total Carbohydrate 22.5g		7 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 15.8g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 100

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