Best 5 Herring Salat Ostfriesen Version Recipes
"Herring Salat Ostfriesen Version" is a special culinary delicacy that offers a burst of flavors and textures, taking you on a delightful journey of taste. Originating from the coastal region of East Frisia in Germany, this salad features the perfect balance of sweet and sour, creamy and crunchy, making it a true delight for seafood enthusiasts. Let's explore the best recipe to create this exquisite dish, a testament to the rich culinary heritage of the North German coast.
Let's cook with our recipes!
HERRING SALAT (OSTFRIESEN VERSION)
My mom made this salad every year for New Year's Eve. It's of north German origin. Our German and Scandinavian friends all loved it. Do not substitute ham for the left-over meat, it's too salty or something! My family doesn't like herring, so I use less than what is listed - just enough so I can still call it Herring Salat! Other ingredient amounts can be adjusted to taste. It should be a pretty pink color when done. (My friends thought it was called Herrings-a-lot, because of the way it's pronounced in German!)
Provided by Linky
Categories Vegetable
Time 1h
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Chop all ingredients into tiny dice.
- Stir in mayonnaise and mustard.
- Garnish with boiled egg slices.
Nutrition Facts : Calories 135.5, Fat 5.5, SaturatedFat 0.9, Cholesterol 19.2, Sodium 390, Carbohydrate 18.3, Fiber 3, Sugar 9.9, Protein 4.7
SALAT
Make and share this Salat recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil the potato and carrot in the skins, remove from heat when fork-tender and cool and peel.
- Cut potato, carrot, cucumber, eggs, beef, and onion into small cubes.
- Chop garlic fine or make a paste on your cutting board with the side of your chef knife blade by smacking it.
- Mix vegetables and all else together.
- Add peas and olives. Stir together with the mayonnaise.
HERINGSALAT (HERRING SALAD)
A lot of Americans never learn the joys of pickled herring, which is sad. :) We love Scandinavian foods in our home! This is one of my adopted recipes. Prep time includes chilling.
Provided by Julesong
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine ingredients and marinate in refrigerator for at least 1 hour.
- Serve on lettuce leaves.
Nutrition Facts : Calories 249.9, Fat 17.2, SaturatedFat 2.3, Cholesterol 7.4, Sodium 500.9, Carbohydrate 15.6, Fiber 2.2, Sugar 11.6, Protein 8.9
HERRING IN OATMEAL
This is a recipe that we had a lot when we were kids, it was a very popular dish and very cheap. we had ours with boiled potatoes, and a spoonful of the lard it was cooked in. That's all changed now as the lard wasn't good for your arteries. but we did like it. I live in Scotland and we had a lot of scandinavian recipes, as the fishermen traveled far and wide, and herring was in abundance sadly today it's a diferent story it's in very short supply now, and very expensive. You can just use the one kind of oatmeal if you like.
Provided by Tea Jenny
Categories Scandinavian
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Dip the herring into the flour and coat both sides.
- Beat the eggs with the milk. Mix together both types of oatmeal on a large flat plate.Dip the herring into the egg and milk mixture, then dip into the oatmeal mixture to coat.
- Heat the butter and oil in a frying pan until the butter starts to brown. Put the herring into the pan skin side first. Cook for a couple of minutes on each side. Serve flesh side up garnished with parsley and lemon.
Nutrition Facts : Calories 940.1, Fat 61.6, SaturatedFat 13, Cholesterol 231.3, Sodium 208.9, Carbohydrate 48.2, Fiber 6.7, Sugar 0.4, Protein 47.9
HERRING IN OATMEAL WITH DRAMBUIE BUTTER
Combining two items which formed a staple of Scottish diet over many centuries, herring coated in oatmeal is a classic Scottish dish. In more modern times, chefs have added their own touches to the basic dish, such as the Drambuie Butter, lemon, and cress. Old Scots would not have known such refinements! :D Serve with steamed veggies. This is great for lunch or dinner. Posted for Zaar World Tour 05
Provided by Amis227
Categories Scottish
Time 1h22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drambuie Butter:.
- Note: This needs to be prepared ahead as it must chill for at least an hour.
- Soften the butter but don't melt it.
- Beat in the other ingredients and then roll out into a cylinder shape with a diameter of about one inch.
- Wrap in foil/greaseproof paper/vegetable parchment/waxed paper and leave in the refridgerator to harden again.
- Any leftover butter can be put on a tray and frozen and stored in small freezer bags. But don't keep them for more than one week.
- The Fish:.
- Depending on how you buy your fish, you may have to de-bone yourself. Cut along the underside of the herring, lay it on a table, cut side down and hit across the backbone in a few places with a rolling pin or your hand. Remove the backbone and as many of the smaller bones as possible. Scrape the scales from the fish with a knife, remove heads and tails.
- Sprinkle with salt and pepper and toss them in a plastic bag with plenty of oatmeal.
- Or, if you prefer, put the fish on a plate and coat them with oatmeal - you may have to press the oatmeal into the fish to ensure it is fully covered.
- Fry in meat dripping or cooking oil - put them in with the skin side upwards first.
- Fry until lightly brown, turn and cook the other side.
- It should take 5/7 minutes. Drain the fish on paper towels.
- Note: Don't put more than a 1/4" of oil in your pan at a time and keep it at a low heat. If you put too much oil in the pan, your oatmeal will just fall off instead of frying nice and crisp. And if it's too hot, your run the risk of burning yourself as well as the fish.
- To serve, cut the butter into slices and place two on each fish immediately before serving the cooked herrings. Add garnish of cress or lemon according to preference. This is good with steamed veggies.
Nutrition Facts : Calories 785.7, Fat 56.3, SaturatedFat 22.1, Cholesterol 281.8, Sodium 334.9, Carbohydrate 0.3, Sugar 0.1, Protein 66.4
Herring Salad:
- Start with the freshest herring you can find.
- Herring should be firm and slightly oily, with no signs of sliminess.
- If you're using salted herring, rinse it well under cold water before using it.
- When filleting the herring, be sure to remove all the small, sharp fishbones.
- Herring fillets are quite fragile, so handle them with care.
- Serve the herring with your favorite sides (boiled or steamed new baby red or white or Yukon Gold roasted or baked or mashed or French-Fried Potatoes; coleslaw, lettuce, carrot, or Waldorf Salad; and/or hard-boiled eggs).
- Good accompaniments to your herring include capers, shallots, red onions, gherkins, and dill.
- Store leftover herring in an airtight container in the refrigerator for up to 3 days.
Conclusion:
- With its strong, briny, pleasantly oily, and salty meat, herring makes for a flavorful and satisfying main course, appetizer, or even just a nutritious and satiating party-style finger food.
- This delectable dish can be prepared ahead of time, freeing you up on party day. It also gets better with time, so feel absolutely free to make a double or even a quadruple serving.
- You can customize your own sides, sauces, and toppings to serve with your main attraction, which is the "silver darling of the sea" or the "poor man's finnan haddie" (aka "Atlantic herring").
- Most definitely, this super-healthy fish, which is loaded with omega-3 fatty fish, protein, and essential vitamins and micronutrients, will help boost your heart health, improve your "good" cholesterol level, lower your blood pressure, and generally promote your overall well-bodiedness.
- Bon appétit to all you fortunate Pinterest, Google, YouTube, Facebook, Instagram, and/or Twitter happy surfers and happy herring fanciers from a very contented cook to all you fantastic foodies.
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