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What You Need:
(To Serve: 8 to 10)
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1 cup finely chopped herring (salt, matjes, pickled, Bismarck)
½ pound finely chopped cooked tongue or veal (optional)
½ cup finely chopped cold boiled potatoes
3 cups finely chopped cold beets, freshly cooked or canned
½ cup finely chopped apple, cored and peeled
1/3 cup finely chopped onion
½ cup finely chopped dill pickle
4 tablespoons finely chopped fresh dill
2 tablespoons white wine vinegar
Salt
Freshly ground black pepper
DRESSING
3 chilled hard-cooked eggs
1 tablespoon prepared mustard
2 tablespoons white wine vinegar
¼ cup vegetable oil
2 to 4 tablespoons heavy cream
SAUCE
1 cup sour cream
3 tablespoons beet juice
½ teaspoon lemon juice
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Translate this recipe:
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| How To Cook: |
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1. In a large mixing bowl, combine the finely chopped herring, optional meat, potatoes, beets, apple, onion and pickle.
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2. Mix three tablespoons of the dill with the vinegar, and add salt and pepper to taste.
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3. Pour over the salad ingredients and toss gently with a wooden spoon.
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DRESSING:
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1. Remove the yolks from the hard-cooked eggs. Mince the whites and set them aside.
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2. 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.
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3. Gradually beat in the vinegar and oil, then the cream, a tablespoon at a time, until the sauce has the consistency of heavy cream.
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4. Pour over the salad, mix lightly but thoroughly, cover, and chill for at least 2 hours.
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5. Just before serving, transfer the salad to a large serving bowl or platter and sprinkle it with the minced egg whites and the remaining chopped dill.
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SAUCE:
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1. Stir the beet and lemon juice into the sour cream until it is smooth and well blended.
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2. Pass this sauce separately.
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