Tuna Salad – Mostly New World

  • This salad is based mostly on vegetables that came from the New World.
  • It is very colourful.
  • The proportions are not so important – I have given what I used.
  • It is best to use a different colour for the pepper to the chilli so you can tell the difference.

Ingredients

  • 1 tin of Tuna – drained
  • 1 avocado – peeled and sliced or chopped
  • *
  • 1 tin of Beans – Cannellini, Pinto or Mixed – drained
  • 4 tomatoes – chopped
  • 1 small tin of sweetcorn – drained (or cooked frozen sweetcorn)
  • Yellow or Orange Pepper – chopped
  • 2 red chillies – chopped fine
  • 1 bunch of spring onions – white and green parts chopped
  • Juice of 1 lemon
  • 1-2 tablespoons of extra virgin olive oil
  • Salt & pepper to taste.

Method

  • In a large bowl mix all the vegetables except the avocado.
  • Pour over the lemon juice and olive oil and season.
  • Put the ingredients into a large serving dish.
  • Put the avocado and tuna on top and mix in slightly.

Dish is Cadiz by Meakin – 1964 – 1970

Tuna Spread

  • There are many recipes in my Polish cookery books for a variety of spreads using cooked meat or fish.
  • In Polish this would be called pasta – a paste or a spread.
  • This is based on my salmon spread recipe, which was given to me by my late cousin who lived near Durham.

Ingredients

  • Tin of tuna in brine, spring water or oil
  • 200g of cream cheese or yoghurt cheese
  • Juice of half a lemon
  • Grated rind of half a lemon
  • *
  • A little soured cream- optional
  • Salt and pepper
  • Pinch of sugar – optional

Method

  • Drain the tuna from the liquid in the tin.
  • Remove the skin and any bones.
  • Mash the tuna up with a fork.
  • Add the cheese and the lemon juice.
  • Mix it all together to a smooth paste.
  • Add some soured cream to make a softer spread.
  • Season to taste.
  • *
  • Put into a bowl to serve or into individual little pots.
  • *
  • Serve with bread, toast or crackers and green salad.
  • Or use as a dip with crudities.

Tuna Salad with French Beans

  • One of my friends from Leeds came round yesterday with freshly picked produce from her allotment.
  • Green & Purple French beans were amongst them.
  • I topped and tailed these and steamed them.
  • Sadly the beautiful purple ones loose their colour and are just a slightly darker green than the others.
  • I served some of them with buttered dried breadcrumbs – à la Polonaise and
  • Used the rest, cold, in this tinned tuna salad with other ingredients I had in my store cupboard and freezer. 
  • The proportions are not so important.

Ingredients

  • 1 tin of tuna chunks- in brine or oil
  • Crisp lettuce leaves 
  • Steamed French beans
  • Cooked peas
  • Cooked sweetcorn – frozen or tinned
  • 2 hard boiled eggs
  • Juice of 1 lemon
  • 2 tablespoons of mayonnaise
  • Salt & Pepper to taste

Method

  • Chop the French beans into small pieces.
  • Mix these with the peas and sweetcorn
  • Drain the tuna from the brine or oil and break up the chunks.
  • Mix the tuna with the cooked vegetables.
  • Add the lemon juice and mayonnaise and mix well.
  • Season to taste.
  • Shred the lettuce leaves.
  • Arrange lettuce leaves over a large plate plate or a shallow bowl.
  • Place the tuna mixture on top of the lettuce leaves.
  • Chop the hard boiled eggs into small pieces and sprinkle these over the top of the tuna mixture.

Salmon Spread

  • There are many recipes in my Polish cookery books for a variety of spreads using cooked meat or fish.
  • In Polish this would be called pasta – a paste or a spread.
  • This recipe was given to me by my late cousin who lived near Durham.

Ingredients

  • Small tin of pink salmon
  • 200g of cream cheese or yoghurt cheese
  • Juice of half a lemon
  • *
  • A little soured cream- optional
  • Salt and pepper

Method

  • Drain the salmon from the liquid in the tin.
  • Remove the skin and any bones.
  • Mash the salmon up with a fork.
  • Add the cheese and the lemon juice.
  • Mix it all together to a smooth paste.
  • Add some soured cream to make a softer spread.
  • Season to taste.
  • Put into a bowl to serve or into individual little pots.
  • *
  • Serve with bread, toast or crackers and green salad.
  • Or use as a dip with crudities.

 

Served on an oval plate by Johnson Brothers – Snowhite – 1960-1979

Note

You can use some left over poached fresh salmon instead.

 

Herring Salads

Salted herrings are very, very popular in Poland, they have been a staple in Northern Europe since Medieval times as this was the way to preserve and transport fish – usually in barrels.

Śledź is the Polish word for herring.

Matjes herrings (matjasy in Polish) are young herrings which are caught throughout May and June before they start spawning in July.

The way that they are prepared originated in The Netherlands and the name comes from the Dutch word maagd which means maiden(because they are young fish).

Often you will see the phrase à la matjas – this means that they are in the style of the matjes herring but they will be a slighty older fish and not as expensive .

Salted herrings need to be soaked, often for up to 24 hours, in water to remove some of the salt.

I have used already prepared à la matjas herrings and I think they are still too salty – so I take the fillets out of the oil they are packed in and put them in milk for 10 to 15 minutes (you can do longer) and then pat them dry and slice them.

 

These herring salads are often served as an hors d’oeuvre (zakąska in Polish – something to bite after), appetizer, entrée or starter.

They are usually one of the dishes served at Wigilia (Christmas Eve).

Thinly sliced onions are a must to serve with the herrings!

Simple Herrings 1

Ingredients

  • Thinly sliced herrings
  • Thinly sliced onion
  • A little lemon juice

Simple Herrings 2

Ingredients

  • Thinly sliced herrings,
  • Thinly sliced onion
  • Chopped gherkins (ogórki).
  • A little liquor from the gherkin jar

Simple Herrings 3

Ingredients

  • Thinly sliced herrings,
  • Thinly sliced onion and
  • Sliced (red skinned) apple
  • A little lemon juice

Herring Salads

The dressings used are: lemon juice, mayonnaise (full fat is best here), soured cream and horseradish – on their own or as a mixture.

 

 

 

 

 

 

 

I have not given quantities – exact amounts are not critical.

Herring & Apple Salad

Ingredients

  • Thinly sliced herring
  • Thinly sliced onions,
  • Chopped (red skinned) apples
  • Dressing

Herring & Potato Salads

The following salads are variations on  classic Polish potato salads.

Herring, Potato & Gherkin

Ingredients

  • Thinly sliced herring
  • Thinly sliced onions
  • Cold boiled or steamed,chopped potato,
  • Chopped gherkins
  • Dressing

 

Herring, Potato, Gherkin & Hard-boiled Eggs

Ingredients

  • Thinly sliced herring
  • Thinly sliced onions
  • Cold boiled or steamed,chopped potato,
  • Chopped gherkins
  • Chopped hard-boiled eggs
  • Dressing

 

Herring, Potato & Peas

Ingredients

  • Thinly sliced herring
  • Thinly sliced onions
  • Cold boiled or steamed, chopped potato,
  • Cooked peas
  • Chopped hard-boiled eggs
  • Dressing

Herring, Potato, Peas & Hard-boiled Eggs

Ingredients

  • Thinly sliced herring
  • Thinly sliced onions
  • Cold boiled or steamed, chopped potato,
  • Cooked peas and dressing
  • Chopped hard-boiled eggs
  • Dressing

Herring, Apple, Bean & Hard-boiled Eggs

When I first saw this recipe I was not sure how the beans would go with the rest of the ingredients.  Having tried it,  I think the taste combination is wonderful!

Ingredients

  • Thinly sliced herring
  • Thinly sliced onions
  • Chopped (red skinned) apples
  • Haricot beans  – tinned beans  with the tomato sauce washed off , rinsed and patted dry
  • Chopped hard-boiled eggs
  • Dressing

Chopped parsley & chives

All of the salads can have chopped flat-leafed parsley and/or chives sprinkled on top.

 

Updated April 2020