Sillsallad (herring Salad In Sour Cream Sauce Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Herring, finely chopped (salt, matjes, pickled)
1/2 lbs: Tongue or veal, cooked and finely chopped (opt)
1/2 cup: Potatoes, cold boiled, finely chopped
3 cup: Beets, cold, finely chopped, fresh cooked or canned
1/2 cup: Apple, cored, peeled and finely chopped
1/3 cup: Onion, finely chopped
1/2 cup: Dill pickle, finely chopped
4 tbsp: Dill, fresh, chopped
2 tbsp: White wine vinegar,
Salt & fresh ground pepper,
DRESSING
3: Eggs, hard-cooked, chilled
1 tbsp: Prepared mustard,
2 tbsp: White wine vinegar,
1/4 cup: Vegetable oil,
2 tbsp: , (to 4 tb) heavy cream
SAUCE
1 cup: Sour cream,
3 tbsp: Beet juice,
1/2 tsp: Lemon juice,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp