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.

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