| How To Cook: |
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1. Clean the fish, removing the head, and soak overnight in cold water.
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2. Drain, skin and fillet the fish, then dice, and mix with the diced potato, .beetroot, gherkin and apple and the chopped onion.
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3. Blend the vinegar, water, sugar and pepper thoroughly and add to the fish mixture, stirring gently.
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4. Add the whipped cream (if used), then put the mixture into a rinsed mould and chill.
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5. Unmould and garnish with hard-boiled egg and parsley.
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NOTE:
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Serve as a Smorgasbord dish, accompanied by sour cream, beaten stiff and coloured if desired with pickled beet juice.
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