| 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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