Before the world's oldest person, Hendrikje van Andel-Schipper, died in 2005 at age 115, she said that daily helpings of herring helped her live a long, full life. This recipe, perfect for fall, is adapted from Chef Ludger Szmania at SZMANIA'S in Seattle, and uses pickled herring –- look for brands such as Rugenfisch, Appel, Alstertor and Richter. These German brands are all contain omega-3s and are low in cholesterol. They're also a good source of protein, and a very good source of vitamin D, vitamin B12 and selenium.
- 1 can pickled herring 12- to 16-ounce
- 1/2 cup sliced German dill pickles cut into strips about 1-1/2 inch by 1/4 inch
- 1/2 medium Granny Smith apple diced
- 1/2 cup sour cream
- 1 tablespoon fresh chopped parsley
- salt and pepper
- 2 cups mesclun salad mix
- 2 plum tomatoes sliced into wedges
- salt and pepper to taste
Recipe adapted from Chef Ludger Szmania at SZMANIA's
Drain herring and remove pickling spices. Pat with a paper towel to dry as much as possible.
Place in bowl; add pickle, apple, sour cream and parsley. Stir gently with a rubber spatula. Season with salt and pepper to taste.
Divide mesclun mix and sliced tomatoes among 4 plates. Divide herring salad among plates, on top of the greens.
Serve with German pumpernickel bread or sunflower bread.