Shared by Vivian Reiss

For her cocktail parties, Marianne Reiss prepared bowls of this traditional herring salad, “which I still crave and whip up often,” shares her daughter, the artist Vivian Reiss. Marianne took great care when she prepared this salad, peeling the kovászos uborka (Hungarian dill pickles), chopping the peas, carrots and apples in a fine macedoine and mixing the heavy cream, mayonnaise, sour cream, and mustard to get the perfect texture and taste. This salad benefits from sitting for several hours in the fridge to let the flavors meld. Vivian serves this as is, but you can dollop scoops of this herring salad onto crackers or a piece of pumpernickel- it’s delicious either way.
Read more of Vivian Reiss’s family story in “” and get her recipes for (Hungarian cheese spread with paprika, anchovies and caraway) and (Hungarian deviled eggs).
Combine the dressing ingredients in a large bowl, whisking until smooth. Fully drain the sauce from the herring, blotting it dry if needed. Chop the herring into small, bite-size chunks, adding to the dressing.
Add the minced dill pickles, carrot, apples, and the sweet peas to the bowl with the herring, mixing to fully combine.
Cover the bowl and refrigerate for at least 4 hours. Serve cold.