Directions:
- Prep does not include overnight chilling
- Remove herring pieces from the jar and drain the sauce, but reserve it for later.
- The skin or membrane is edible but some people remove it for a cleaner looking salad.
- Chop the herring and put it into a medium size bowl.
- Combine with the sliced onion, chopped apple and pickle then mix in the sour cream, sugar and vinegar so that the herring is well cover.
- Cover the bowl tightly and refrigerated at least 24 hours for the best combination of taste.
- To serve, line a decorative bowl with leaves of washed and dried Romaine lettuce and place a mound of the salad in the center.
- Garnish, as desired, with dill fronds.
- Add a platter of pumpernickel or rye bread cut into small pieces.
- To serve as a course for a small group, place some arugula on each salad plate, place a scoop on top, and serve with the bread.
- Recipe easily doubles
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.94 Kcal (1042 kJ) | ||
| Calories from fat | 164.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.23g | 28% | |
|---|---|---|---|
| Cholesterol | 85.61mg | 29% | |
| Sodium | 180.95mg | 8% | |
| Potassium | 492.75mg | 10% | |
| Total Carbs | 4.6g | 2% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 16g | 32% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.9mg | 5% | |
| Calcium | 155.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 156.19 Kcal (654 kJ) | ||
| Calories from fat | 102.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.44g | 28% | |
|---|---|---|---|
| Cholesterol | 53.72mg | 29% | |
| Sodium | 113.54mg | 8% | |
| Potassium | 309.16mg | 10% | |
| Total Carbs | 2.89g | 2% | |
| Sugars | 0.25g | 2% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 10.04g | 32% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.5mg | 5% | |
| Calcium | 97.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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