GERMAN HERRING APPETIZER HERING SALAT

4 SALT HERRINGS
6 BOILED POTATOES
3 APPLES
4 SOUR DILL PICKLES
2 COOKED BEETS
BOILED VEAL KNUCKLE
1 GREEN PEPPER
1/2 ONION
DASH OF BLACK PEPPER
1 TEASPOON SUGAR
1/2 TEASPOON DRY MUSTARD
1/2 CUP OLIVE OIL
1/2 CUP WINE VINEGAR
1 CUP STOCK OR BOUILLON
6 FRESH LETTUCE LEAVES
3 TABLESPOONS CAPERS
3 HARD COOKED EGGS

RINSE HERRINGS; DRAIN; COVER WITH COLD WATER AND LET SOAK OVER NIGHT. DRAIN; REMOVE SKIN; CUT FILLETS FROM BONES. DICE FILLETS FINE.

PEEL AND DICE POTATOES; PEEL CORE, AND DICE APPLES; DICE PICKLES, BEETS, MEAT, GREEN PEPPER, AND ONION. COMBINE ALL WITH FISH IN A SHALLOW DISH. SPRINKLE WITH PEPPER, SUGAR, AND MUSTARD. POUR OIL, VINEGAR, AND STOCK OVER ALL. COVER AND LET CHILL IN REFRIGERATOR.

SERVE ON CRISP LETTUCE GARNISHED WITH CAPERS AND HARD COOKED EGG QUARTERS OR SLICES. SERVES 6

LUCHOW’S GERMAN COOKBOOK

From Olga