Sillsallad (Herring Salad in Sour Cream Sauce)

150 minutes Prep: 30 minutes Cook: 0 minutes

220 calories per serving view nutrition facts

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1	cup	herring	finely chopped
1/2	pound	veal	cooked, finely chopped
1/2	cup	potatoes	cold boiled, finely chopped
3	cups	beets	cold, finely chopped, fresh cooked or canned
1/2	cup	apple	peeled, finely chopped
1/3	cup	onion	finely chopped
1/2	cup	pickles, dill	finely chopped
4	tablespoons	dill weed	fresh,
2	tablespoons	white wine vinegar
1	x	salt and black pepper	fresh, ground

Dressing
3	large	eggs	hard-cooked, chilled
1	tablespoon	prepared mustard
2	tablespoons	white wine vinegar
1/4	cup	vegetable oil
2	tablespoons	heavy whipping cream

Sauce
1	cup	sour cream
3	tablespoons	beet juice
1/2	teaspoon	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.

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Serving Size 118g

Amount per Serving

Calories 220 77% of calories from fat