Pickled Herring Rolls with Salad
|Pickled herring fillets||20|
|Milk||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Canned pimiento||1 , chopped|
|Corn and pickle relish||1⁄2 Cup (8 tbs), mixed|
|Sugar||1 Teaspoon (Leveled)|
|Parsley||1 Tablespoon (For Garnish)|
Separate the fish from the bones and cover with cold water.
Leave for 4 hours changing the water after 2 hours.
Drain the fish, add the milk, 1/2 cup water, the vinegar and wine.
Leave to marinate.
Peel and chop the tomatoes, pears and apples.
Mix with the pimiento, relishes, a little sugar to taste, and a little of the fish marinade.
Remove the fish from the marinade and drain.
Roll each fillet into a large ring, place on a serving dish and fill the center with the salad mixture.
Serve garnished with parsley.
Any extra salad mixture can be mixed with a little mayonnaise and served separately.