Sillsallad (Herring Salad in Sour Cream Sauce)
Yield
8 servingsPrep
30 minCook
0 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
herring
finely chopped |
* |
| ½ | pound |
veal
cooked, finely chopped |
|
| ½ | cup |
potatoes
cold boiled, finely chopped |
|
| 3 | cups |
beets
cold, finely chopped, fresh cooked or canned |
*
|
| ½ | cup |
apples
peeled, finely chopped |
*
|
| ⅓ | cup |
onions
finely chopped |
|
| ½ | 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
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
heavy whipping cream
|
|
| Sauce | |||
| 1 | cup |
sour cream
|
|
| 3 | tablespoons |
beet juice
|
* |
| ½ | teaspoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
herring
finely chopped |
* |
| 226.8 | g |
veal
cooked, finely chopped |
|
| 118 | ml |
potatoes
cold boiled, finely chopped |
|
| 7.1E+2 | ml |
beets
cold, finely chopped, fresh cooked or canned |
*
|
| 118 | ml |
apples
peeled, finely chopped |
*
|
| 79 | ml |
onions
finely chopped |
|
| 118 | ml |
pickles, dill
finely chopped |
|
| 6E+1 | ml |
dill weed
fresh, |
|
| 3E+1 | ml |
white wine vinegar
|
|
| 1 | x |
salt and black pepper
fresh, ground |
*
|
| Dressing | |||
| 3 | large |
eggs
hard-cooked, chilled |
|
| 15 | ml |
prepared mustard
|
|
| 3E+1 | ml |
white wine vinegar
|
|
| 59 | ml |
vegetable oil
|
|
| 3E+1 | ml |
heavy whipping cream
|
|
| Sauce | |||
| 237 | ml |
sour cream
|
|
| 45 | ml |
beet juice
|
* |
| 2.5 | ml |
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.
