1 lb herring filets in wine (available in jar at most supermarkets)

1/2 cup cold cooked veal or chicken, diced

1 (1 lb.) jar pickled beets, drained and chopped

1 cup dill pickles, diced

1/4 cup onion, finely chopped

2 apples, peeled, cored and diced

2 hard boiled eggs, 1 chopped, 1 sliced

1/4 cup mayonnaise

1/3 cup light cream

1 tsp pepper

1 tbsp sugar

2 tomatoes, cut into wedges


In a large bowl, combine fish, meat, beets, pickles, onion, apples and the chopped egg.

In a small bowl, blend mayonnaise, cream, pepper and sugar.

Combine with fish mixture, place in refrigerator and let stand for several hours to blend flavors, turning occasionally.

The beets will give it a beautiful pink color.

Arrange on individual salad plates or in a salad bowl.

Garnish with egg slices and tomato wedges.

Serve with fresh rolls.

In North Germany, it is traditionally also served on dark bread as an open face sandwich. Serves 6