Monday, February 4, 2008

Herring Salad on Blue Monday

It is Blue Monday and Terje and I have just finished a late supper. We will both be travelling for a couple of days, so we have had Dagmar's Austrian herring salad one day early.
Herring Salad
Make a cream of:
2 eggs
1 tsp salt
pepper
1 tablsp mustard
olive oil
vinegar
3 tblsp majonaise
3 tbsp craime fraiche
Dice and mix in the cream:
4 hardboiled eggs
1 apple
4 spiced herrings
4 potatoes
Make a salad a few hours before you eat, to make it more juicy

I baked four grain whole wheat bread, and we had a feast.
More about Lent tradition over in the House in the Woods.

7 comments:

Gudl said...

my mouth is watering as I read this!! so yummy and looks great.

sukipoet said...

Sounds delicious. I guess one could substitute a different kind of fish. I have no idea where one would find herrings. Maybe canned.

Lenka said...

Wow! Make my Russian soul smiling! I love herring so much, my coworkers always joking "she would sale her motherland for herring". So, I did - my husband asked me to marry him with ring in the box and small can of herring! I can’t resist! I need to try your way – with eggs. We usually make salad with apples and sour cream and sure onion. Oh, you make me so hungry!

Merisi said...

I am getting hungry here! :-)

P.S.:
I tried to figure out the way to Dagmar's blog, but couldn't.
Dear Dagmar,
I spent my childhood in the northern part of Austria, between Salzburg and Passau. My mother made Ash Wednesday's Hering Salad in a similar fashion, adding freshly cooked red beets from our root cellar. She used store-bought mayonnaise, estragon mustard, and her own sour cream (it may have come pretty close to the consistency of Crème Fraiche, it was thicker than the store-bought sour cream). The cubed boiled red beets were mixed in delicately at the end, turning the salad a pretty pink. We ate it with the traditional "Schwarzbrot", a rye-wheat farmers' bread made with Urteig (also called "Urat", a homemade sour dough starter - farmers used to keep a piece of bread dough, essentially nurturing the wild yeasts from one baking session to the next. The wild yeasts produce very flavourful bread, the more generations the urat matured and the slower the bread dough rose, they better it became).
Liebe Grüße aus Wien,
Merisi

Pear tree cottage! said...

Now this sounds so yummo! (nice! smiles) That I will hve to try it down here in Australia.

Thank you so much for visiting my blog and yes the blue & white china has "Faegen" I think that is the spelling on the back (well the English way of spelling it I believe). It was donated to the store, as everything is and it looks (some anyway) quite old he told us that it is.

again thank you so much for vising me and I very much hope to chat again with you.

Lee-ann

Britt-Arnhild said...

Gudl - do you know this salad already?

Suki - yes, the herring can be found canned, I don't use it fresh.

Lenka - I didn't know that herring is so popular in Russia. Blogging is a perfect way of learning :-). Wow, your husband really knew how to conquer your heart, didn't he....

Merisi - Dagmar doesn't have a blog. I will tell her about your comment.

Pear TRee Cottage - good luck with the salad.

dunesza said...

I know this salad with beetroot and it gives a stunning pink colour:) I'm just drooling now, lol:)
*Smiles*
Caren