In Europe, most herring is salted, pickled, or smoked. In the Netherlands, herring season is celebrated every year in June on Vlaggetjesdag, or “flag day.” The first herring catch of the year is traditionally auctioned off to the highest bidder. Among Dutch fishermen, salting fish was important for preservation prior to convenient refrigeration. In the United States, Atlantic herring are caught between May and September. This simple recipe is for Dutch new herring salad, accented with the tart flavors of apple and onion.
Recipe Servings: 2
- In a small dish, combine the mayonnaise, sour cream, salt, pepper, Tabasco, Worcestershire and a splash of vodka, and set aside.
- In a large serving dish, add the herring, onion, and apple. Pour the reserved sauce over all and toss to coat.
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