Yield: 8 Servings
Measure | Ingredient |
---|---|
1 cup | Herring; finely chopped (salt, matjes, pickled) |
½ pounds | Tongue or veal; cooked and finely chopped (opt) |
½ cup | Potatoes; cold boiled, finely chopped |
3 cups | Beets; cold, finely chopped, fresh cooked or canned |
½ cup | Apple; cored, peeled and finely chopped |
⅓ cup | Onion; finely chopped |
½ cup | Dill pickle; finely chopped |
4 tablespoons | Dill; fresh, chopped |
2 tablespoons | White wine vinegar |
\N \N | Salt & fresh ground pepper |
3 \N | Eggs; hard-cooked, chilled |
1 tablespoon | Prepared mustard |
2 tablespoons | White wine vinegar |
¼ cup | Vegetable oil |
2 tablespoons | (to 4 tb) heavy cream |
1 cup | Sour cream |
3 tablespoons | Beet juice |
½ teaspoon | Lemon juice |
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.