1 cup Herring, finely chopped (salt, matjes, pickled)
1/2 lb Tongue or veal, cooked and finely chopped (opt)
1/2 cup Potatoes, cold boiled, finely chopped
3 cup Beets, cold, finely chopped, fresh cooked or canned
1/2 cup Apple, cored, peeled and finely chopped
1/3 cup Onion, finely chopped
1/2 cup Dill pickle, finely chopped
4 tbsp Dill, fresh, chopped
2 tbsp White wine vinegar
Salt & fresh ground pepper
DRESSING
3 Eggs, hard-cooked, chilled
1 tbsp Prepared mustard
2 tbsp White wine vinegar
1/4 cup Vegetable oil
2 tbsp (to 4 tb) heavy cream
SAUCE
1 cup Sour cream
3 tbsp Beet juice
1/2 tsp Lemon juice
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In a large mixing bowl, combine the finely chopped herring, optional meat, potatoes, beets, apple, onion and pickle. Mix 3 tablespoons of the dill with the vinegar, add salt and pepper to taste. Pour over the salad and toss gently with a wooden spoon. DRESSING: Remove the yolks from the hard cooked eggs. Mince the whites and set them aside. Force the yolks through a sieve into a small bowl with the back of a large spoon, then mash them to a paste with the tablespoon of prepared mustard. Gradually beat in the vinegar and oil, then the cream, a tablespoon at a time, until the sauce has the consitency of heavy cream Pour over the salad, mix lightly but thoroughly, cover and chill for at least 2 hours. Just before serving, transfer the salad to a large serving bowl or platter and sprinkle it with the minced egg whites and remaining chopped dill. SAUCE: Stir the beet and lemon juice into the sour cream until it is smooth and well blended. Pass this sauce separately.
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