Chopped Herring Salad

Flavorful chopped herring salad on crispy rye toast points. A quick, energy-giving lunch option!

Instructions

1. 1

   Prepare the Core Ingredients (15 minutes)

   • If not already prepared, hard-boil the eggs. Place eggs in a saucepan, cover with cold water by 1 inch, bring to a boil, then cover, turn off heat, and let stand for 10-12 minutes. Transfer to an ice bath to cool completely before peeling.
   • Drain the pickled herring, making sure to reserve 2 tablespoons of the wine sauce from the jar. Pat the herring fillets dry with a paper towel.
   • Peel, core, and finely chop the apple. Finely chop the red onion. Peel and finely chop the hard-boiled eggs.
   • The goal is a uniform, small dice for all chopped ingredients to ensure a consistent texture.
2. 2

   Prepare the Bread Binder (2 minutes)

   • Briefly run the slice of stale challah bread under cool water to moisten it.
   • Squeeze the bread firmly between your hands to remove as much water as possible until it is just damp and crumbly. This adds body to the salad.
3. 3

   Combine the Salad (3 minutes)

   • In a medium bowl, combine the finely chopped herring, eggs, apple, and onion.
   • Crumble the squeezed bread into the bowl.
   • Add the reserved 2 tablespoons of herring liquid, granulated sugar, white vinegar, black pepper, and salt.
   • Gently mix with a spoon or spatula until all ingredients are just combined. Avoid overmixing to maintain some texture.
4. 4

   Chill to Meld Flavors (4+ hours)

   • Cover the bowl tightly with plastic wrap or a lid.
   • Refrigerate for at least 4 hours, but preferably overnight. This step is crucial and should not be skipped, as it allows the sweet, savory, and tangy flavors to meld and deepen.
   • The salad's flavor will be significantly better after a proper chill.
5. 5

   Serve (2 minutes)

   • Before serving, give the salad a final stir. Taste and adjust seasoning if necessary—it might need a pinch more sugar, salt, or a splash of vinegar.
   • Serve chilled as a spread with matzo, crackers, or slices of rye or pumpernickel bread.