The progenitor of my branch of the Green family was born in Germany about 1670. When he moved to Holland, he changed his name from Grin to Groen. When the family moved to London around 1860, we became Green.
Although the family were and are still Ashkenazi, they brought with them many traditional Dutch dishes, some of which I have shared with you previously. These dishes will be featured on this summer’s cruise to The Netherlands and Belgium.
My father made, I believe, the best Haringsalade. Most recipes call for beets and potatoes, this one doesn’t. Most also have cream or crème fresh, not this one.
Haringsalade
Ingredients:
- 4 Dutch maatjesherrings, or dutch soused herring
- 1 green sour apple like Granny Smith
- 1 yellow onion
- 3 medium-sized dill pickles
- 1 – 2 teaspoon grated horseradish
- Freshly ground black pepper
- 4 slices of dark rye bread (optional)
For the dressing:
- 3 tb White vinegar
- 1 ts Prepared mustard
- 1/2 ts Dillweed
- 1/4 ts Salt
- 1/4 ts Pepper
As you probably know the Dutch love herring. You can add or delete ingredients freely in this salad. In a large bowl, combine diced herring, apples, pickles and onion. Toss lightly with dressing. Arrange salad on individual lettuce lined plates. Garnish with eggs.
Dressing:
In a small bowl, whisk, vinegar, mustard, dill, salt and pepper. Makes about 1 cup
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
