Adapted from My Berlin Kitchen by Luisa Weiss (with a few changes by Monika Eisenberger)
If you have a source for freshly pickled herring, then by all means buy your fish from them. If not, a jar of pickled herring from the grocery store will do just fine. Serve it with crusty bread for sopping.
1 cup drained herring pieces, cut into bite size pieces
1 large dill pickle, diced
1 medium size apple, diced
1 medium Vidalia onion, diced coarsely
3 medium boiled Yukon Gold potatoes, peeled and diced
4 medium boiled Red Beets, diced
3 hard boiled eggs, diced
1 tablespoon flat leaf parsley, minced
1 tablespoon Apple Cider vinegar
Salt, a dash of sugar and freshly ground black pepper
3 tablespoons extra- virgin olive oil
2-3 tablespoons Sour cream
In a serving bowl, mix all diced ingredients together.
In a small bowl, mix the rest of the ingredients with a fork or small whisk until it is emulsified, drizzle over the salad and mix well. Serve the same day.
Submitted by Monika Eisenberger