Lithuanian Herring Salad With Onion And Tomato Silke Su Pomidor Recipes

LITHUANIAN HERRING SALAD WITH ONION AND TOMATO (SILKE SU POMIDOR

Steps:

• You want to use salt brined herring fillets - I found mine at a Polish deli, sitting all ready to use in a big barrel.
• Place the herrings in a large bowl and cover with cold water. Refrigerate for about 24 hours, changing the water two to four times.
• Drain off the water and slice the fillets into 1/4 to 1/2 inch sized pieces.
• Thinly slice the onions.
• Heat oil in a large skillet; add the onions and cook until tender, but not browned. I often add 1/2 cup or so of water to help soften the onion without letting it brown.
• Stir in the tomato sauce and bay leaves. Bring to a simmer and cook for 15 minutes or so, stirring and scraping down the sides of the pan several times. Remove from heat and let cool to room temperature.
• Take a 1 quart glass or ceramic bowl. Remove bay leaves from the sauce. Layer the herring and sauce in it, starting and ending with the sauce.
• Cover tightly with plastic wrap and refrigerate overnight to permit the flavors to meld.
• Serve with a good, sturdy rye bread. If you are in the Chicago area, try Racine Bakery's Lithuanian Rye. Some folks like to eat this with hot, boiled potatoes.

TOMATO ONION SALAD

Steps:

• Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.

SOMKED HERRING SALAD WITH TAHINI SAUCE

Steps:

• in a large bowl mix all the ingredients until well blended.
• cover with plastic wrap and refrigerate at least one hour before serving.
• serve with pita bread,lemon wedges and more tahini sauce as extra side dressing.

HERRING SALAD

Steps:

• Cut herring into small pieces and place in bowl with cream and onions.
• Add beets and apple.
• Mix until cream sauce is a rosy color.
• Add beet liquid and onions and blend.
• Add capers to taste.

HERRING SALAD

Steps:

• Boil beets until tender to the fork. The skin should be tearing and should peel off easily by hand.
• Cool beets in water and peel by hand.
• Add all ingredients except for mayo/herring to bowl and mix.
• If desired, freeze some or all for later preparation.
• Dice pickled herring fillets and add with mayo to taste.

LITHUANIAN MIXED VEGETABLE SALAD (DARZOVIU MISRAINE)

Steps:

• It is very important not to overcook the vegetables, especially the potatoes. All vegetables should be at room temperature. Place vegetables, egg and pickle in a large bowl.
• In a small bowl, stir the sour cream to loosen it up. If it is very thick, stir in 1 or 2 tbl. milk.
• Sprinkle half the salt and half the dill on the vegetables. Add some freshly ground pepper. Add half the sour cream and stir carefully, taking care not to mash the vegetables. Repeat with remaining salt, pepper, and sour cream.
• Serve cold or at room temperature. Leftovers should be stored covered in refrigerator, and will be good for about a week. (If you will be storing more than a couple of days, do not mix in the eggs - add to the portion you are serving. Eggs do not do well over time).
• Note: Canned beets can be substituted for fresh. Frozen mixed vegetable or mixed peas and carrots can be used. Cauliflower or cooked white beans are also excellent in this dish. Change the ingredients or proportions to meet personal preferences. Just keep the ratio of cooked vegetables at about 7 cups to 1 cup of sour cream.
• Note2: Dried dill is not very good in this dish, I would use fresh parsley if dill not available. I also tend to use little salt, so check the level to suit your needs.

SILLSALAD - HERRING SALAD

Steps:

• Soak herring in cold water for one hour.
• Remove skin and bones; cut into very small pieces.
• Toss beets, apples, herring, onion, and pickle with salt and French dressing.
• Chill for two hours.
• Serve on a platter and garnish with finely chopped egg whites.
• Sieve egg yolks and sprinkle on top of salad.

MARINATED CUCUMBER, ONION, AND TOMATO SALAD

Steps:

• Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours.