Denise says:

You can never have too many salads and this is delicious served with fried fish or salmon. This recipe is ideal for a Shabbat or Yom Tov as it improves in flavour and maintains its texture.

Herrings became part of the Ashkenazi tradition as they were plentiful, inexpensive and preserved easily in brine or vinegar. They were stored outside in barrels in the winter.

Pickled herring is high in omega 3 fatty acids which is essential for body growth and development, heart and good circulation ~ put them on the menu for a healthy New Year!

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 6-8 people

Ingredients:

750g small potatoes – cut in half
150g cherry tomatoes – cut into quarters
500g Rollmop herrings –drained and cut into 2 cm pieces
3 tablespoons light mayonnaise
2 teaspoons horseradish sauce
Zest and juice ½ lemon
4 tablespoons fresh dill - chopped
2 tablespoons capers
2 tablespoons pickled gherkins- sliced
Sea salt and freshly ground black pepper – to taste

Garnish: Sprigs of fresh dill, slices of lemon

Method

1) Cook the potatoes in a saucepan of boiling water until soft – this will take about 15 minutes. Drain and set aside.
2) Mix the cherry tomatoes and rollmops together.
3) Combine the mayonnaise, horseradish sauce, zest and juice of lemon, dill, capers, gherkins and season well.
4) Stir the potatoes into the tomato and rollmops and coat with the mayonnaise mixture.
5) Transfer to a salad bowl.

To serve the stylish way: Garnish with sprigs of dill and slices of lemon.
Tagged in: Ashkenazi, Herring, Lunch, Mediterranean, Parev, Potatoes, Shabbat