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I never tried herringsalat before this, but I think I like it! Such a pretty shade of pink, although I couldn't get any photos that reflected that, sadly. I used some storebought roast beef for the meat, and some Grey Poupon for the mustard (forgot to buy spicy brown mustard). Mine was probably a bit more tangy than intended because I only had pickled beets to use, but that was fine with me, since I'm quite partial to pickled stuff. I found that the flavor improves after a bit of chill time, and this keeps well. I removed the egg slices for storage of the leftovers, so not sure about how they would fare if left on top, though. Thanks so much for posting this delicious and unusual recipe (well, unusual for those of us unfamiliar with German food, anyway)! Made for Sweet December Tag 2014
I looove Heringssalat, and this hit the spot! It's a bit different from the recipe I'm used to, but it's absolutely delicious! Will make it again this way. Thanks for sharing!
Made for PAC Fall 2012