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Herring Salad No. 2

A chilled salad of minced herring, beet, cold meat, onion, dill pickle, sour apple, boiled eggs, and potatoes, dressed with stock, vinegar, mustard, and pepper.

From an old cookbook · modernised transcription
By Olive M. Hulse · From a historical cookbook (Project Gutenberg) · 8 ingredients
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Why it works: Dill and potato work together. They rank in the top 3% of all ingredient pairs, and cooks put them together in 423 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Herring Salad No. 2

Ingredients

Directions

Prepare

  1. Mince two herrings finely.

  2. Chop one cupful boiled beet, one onion, one large dill pickle, one sour apple, two hard boiled eggs, two cold boiled potatoes, and a half cupful of cold meat finely.

  3. Mix all chopped ingredients well with the herring.

Dress and rest

  1. Moisten with sauce made of good stock, vinegar, mustard, and pepper.

  2. Let stand overnight, stirring once more thoroughly.

Serve

  1. Pack tightly on platter and garnish in concentric rings with chopped parsley in the center, chopped white of egg around the parsley, chopped yolks of eggs around the whites, and chopped beets around the yolks.

Nutrition, whole recipe (rough)

417Calories
14 gProtein
6 gFat
81 gCarbs

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Apple1 medium (182g)95
Egg1 large egg (50g)78
Onion1 medium (110g)44
Beet1/2 cup (85g)35
Dill5 sprigs fresh (1g) / 1 tsp dried4
Meatnot in our table0
Herringnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Olive M. Hulse. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Dill + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together423 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + dilltop 12% of all pairs
    Smell alikemoderate
    Cooked together1,639 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Apple + potatotop 14% of all pairs
    Smell alikemoderate
    Cooked together603 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Meat + potatotop 14% of all pairs
    Smell alikemoderate
    Cooked together786 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Herrings
Provide the main body and savory, salty flavor of the salad.
Boiled beet
Adds color and a mildly sweet, earthy flavor.
Hard boiled eggs
Add richness and a firm, crumbly texture to the mixture.
Cold boiled potatoes
Add bulk and a soft, starchy body that soaks up the sauce.
Dill pickle
Adds acidity and a tangy, briny bite.
Sour apple
Adds tartness and crisp texture to balance the rich herring.

The step that matters

Let stand overnight, stirring once more thoroughly. Resting lets the vinegar and mustard sauce soak into the chopped ingredients and blend the flavours. Stirring evenly distributes the sauce so no part stays dry or sharply acidic.

Swap the apple

How well each one fits the dish's main ingredients (meat, onion, dill, egg, potato):

  1. Avocadofits better
  2. Lemonfits better
  3. Limefits better
  4. Applethe original

Fit is the average pairing score against meat, onion, dill, egg, potato. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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