German-Style Herring Salad

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.
Servings 4


  • 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


  • 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.
Recipe adapted from Chef Ludger Szmania at SZMANIA's