I am a big fan of fish, seafood – including shrimps, octopus and mussels – I enjoy eating them all.
Depending on the type of dish I prepare, I always try to select the most appropriate fish for it. When I wish to fry fish, I pick cod, pollock or sea bream. When grilling, I go for tuna, salmon or halibut. I choose shrimps and mussels to make sauces that go with pasta. For sandwich spreads I use mackerel or smoked salmon. Canned tuna and herring go for salads. I don’t like herring in vinegar or salt brine so I usually go for the ones in oil brine. As you see the choice is big and the list of dishes in which fish or seafood can be used is endless.
Just recently I made a salad with herring in oil brine. I combined it with sweetcorn, pickled peppers and eggs. The salad was hearty and delicious.
Ingredients for herring salad.
- 8 herring flaps in oil
- 150 g sweetcorn
- 200 g pickled peppers
- 4 hard boiled eggs
- 1/6 teaspoon of black pepper
- a pinch of salt
- 2 tablespoons of sour cream
- 6 tablespoons of mayonnaise
How to make herring salad.
Hard-boil the eggs. This should take 8-9 minutes. When cooked, cool them down, peel and cut into medium-sized cubes. Transfer to a bowl.
Put the herring cut into one-centimetre-wide pieces, peppers cut into strips and the sweetcorn into the same bowl.
Add salt, pepper, cream and mayonnaise. Mix thoroughly.
Let the salad chill in the fridge.
Good to know when making herring and peepers sald.
Personally, I do not like salted herring, but if you don’t mind it, you can replace the one in oil with the salted one.
I used pickled peppers. You can buy them in every store or make them yourself.
Be careful when adding salt to the salad. I literally added a pinch of it only. Herring is salty, and mayonnaise also gives the salad quite a distinct flavour. Use a little salt first and if you find that there is not enough of it then add a little more.
Do you like fish? If so, try our recipe for Mackerel salad.