Sillsallad (Herring Salad In Sour Cream Sauce)

Recipe Ingredients

1 cup	146g / 5.1oz	Herring - finely chopped
		Matjes - pickled)
1/2 lb	227g / 8oz	Tongue or veal - cooked and
		Chopped - (opt)
1/2 cup	118ml	Potatoes; cold boiled - finely chopped
3 cups	438g / 15oz	Beets; cold - finely chopped, fresh cooked or canned
1/2 cup	118ml	Apple; cored - peeled and
		Chopped
1/3 cup	20g / 0.7oz	Onion - finely chopped
1/2 cup	73g / 2.6oz	Dill pickle - finely chopped
4 tablespoons	60ml	Dill; fresh - chopped
2 tablespoons	30ml	White wine vinegar
		Salt and fresh ground pepper
		Dressing
3		Eggs; hard-cooked - chilled
1 tablespoon	15ml	Prepared mustard
2 tablespoons	30ml	White wine vinegar
1/4 cup	59ml	Vegetable oil
2 tablespoons	30ml	Heavy cream - (to 4 tb)
		Sauce
1 cup	237ml	Sour cream
3 tablespoons	45ml	Beet juice
1/2 teaspoon	2.5ml	Lemon juice

Recipe Instructions

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 consistency 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.

Source:
Imperial

Rating

Average rating:

10 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.