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 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 tbsp 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.