Sillsallad (herring salad in sour cream sauce
8 Servings
Ingredients
| Quantity | 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 |
| Salt & fresh ground pepper | ||
| 3 | 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 |
Directions
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.