Home › The Waldorf Kitchen › Salted Herring Salad

Salted Herring Salad

Cut off the heads and cut down the backs of some salted herrings, take out the bones carefully, remove the fillets, and cut them in small pieces. Put some cold boiled potatoes cut in dice into a deep dish with one raw apple and a little cold roasted veal, also cut in dice. Mix with the fish some pickled beet-root, salted cucumber, and a few gherkins, all finely chopped; put them in with the other ingredients, sprinkle over salt, mustard, one pinch of chopped chives, and one handful of capers, and pour in some vinegar and oil. Thicken the salad with a teacupful of mayonnaise sauce, dish it in a dome shape, smooth the surface with a knife, and mask it with more of the mayonnaise. Decorate it with gherkins, capers, anchovy fillets, and cherries in vinegar, put a few lettuce hearts in the center, surround the base with croutons of aspic jelly, and serve.