Creamed herring salad starts with pickled herring, a much-loved Eastern European treatment of this fish. Pickled herring are featured in oil, creamed, even fried, and appear at Christmas Eve, New Year's Eve, Carnival, Lent, weddings, baptisms, and on and on.
In Polish, this is known as sałatka śledziowa w śmietanie. In Russian, it's seledka pod smetannym, in Ukrainian, it's oseledetsʹ salat z vershkamy, in Lithuanian, it's kremas silkių salotos.
This herring salad is made with potatoes, hard-cooked eggs, and sour cream. Sometimes grated beets are added. It's often eaten as a main course and on fast days.
- 2 large russet potatoes (peeled, cooked, and cooled)
- 4 fillets herring (patted dry and finely chopped)
- 1 tart apple (finely chopped)
- 1 tablespoon red or yellow onion (finely chopped)
- 1 medium dill pickle (finely chopped)
- 1/2 to 1 cup sour cream
- 2 tablespoons vinegar
- Dash pepper (to taste)
- 1 hard-cooked egg
- Optional: fresh dill sprigs
Gather the ingredients.
Dice the potatoes and place in a medium bowl.
Add finely chopped herring, apple, onion, and pickle, and mix well.
In a separate small bowl, whisk together sour cream and vinegar and combine with herring and the other ingredients.
Finely chop the egg white and transfer to the salad.
Crumble the egg yolk into the salad and mix well.
The salad should be salty enough from the pickled herring, but add pepper to taste. Refrigerate until ready to serve and garnish with dill sprig, if desired.