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 ———————————-DRESSING———————————- 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
———————————–SAUCE———————————– 1 c Sour cream
3 tb Beet juice
1/2 ts Lemon juice
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.