| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables, Dairy | Swedish | Swedish, Salads, Seafood, Sauces, Dressings | 8 | Servings |
INGREDIENTS
| 1 | c | Herring; finely chopped (salt, matjes, pickled) |
| 1/2 | lb | Tongue or veal; cooked and finely chopped (opt) |
| 1/2 | c | Potatoes; cold boiled, finely chopped |
| 3 | c | Beets; cold, finely chopped, fresh cooked or canned |
| 1/2 | c | Apple; cored, peeled and finely chopped |
| 1/3 | c | Onion; finely chopped |
| 1/2 | c | Dill pickle; finely chopped |
| 4 | tb | Dill; fresh, chopped |
| 2 | tb | White wine vinegar |
| Salt & fresh ground pepper | ||
| 3 | Eggs; hard-cooked, chilled | |
| 1 | tb | Prepared mustard |
| 2 | tb | White wine vinegar |
| 1/4 | c | Vegetable oil |
| 2 | tb | (to 4 tb) heavy cream |
| 1 | c | Sour cream |
| 3 | tb | Beet juice |
| 1/2 | ts | Lemon juice |
INSTRUCTIONS
DRESSING SAUCE 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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