Herring Salsa Recipes

Steps:

• Drain, discard sauce, reserve onions, and cut herring tidbits in ¼.
• Combine all ingredients in a large bowl, toss gently. Place Herring Salsa in a large resalable container and refrigerate.
• Recipe variations:.
• Cold Fish Tacos - serve Ma Baensch Herring Salsa in soft flour tortillas, garnished with shredded lettuce, diced tomatoes and shredded Monterey jack cheese.
• A Cold Appetizer - serve Ma Baensch Herring Salsa in a small bowl, garnished with fresh cilantro and served with a side of sour cream and corn tortilla chips.
• Served as a Salad - arrange lettuce leaves on a chilled plate, surround leaves with wedges of tomato, slices of cucumber, spoon Ma Baensch Herring Salsa onto leaves and garnish with fresh cilantro.

Steps:

• Combine all ingredients in a large bowl, toss gently. Place Packer Salsa in a large re-sealable container, and cover with reserved wine sauce. Seal container and chill 24 hours before serving. Serve with green and gold corn chips or your favorite dipping crackers

Steps:

• Combine first 4 ingredients in small bowl. Season with salt and pepper.
• Place potatoes in large pan. Add cold water to cover. Boil until tender but not mushy. Drain. Cool completely. Peel and dice potatoes. Place potatoes, apples and onions in large bowl. Add enough dressing to season to taste and toss well. Line large plate with lettuce leaves. Mound salad in center of plate. Arrange herring, beets and eggs around salad. Serve salad, passing remaining dressing separately.

Steps:

• Heat grill to its highest setting. Rinse the fish under running cold water to dislodge any loose scales. Brush with a little of the oil and season lightly. Grill for 6-8 mins, or until cooked; the eye should be white, the skin well browned and the flesh firm and opaque.
• Meanwhile, make the dressing: whisk the mustard, basil, honey, lemon zest and juice and remaining oil together in a small bowl, and season. Once the fish is cooked, spoon the dressing over and serve.