| How To Cook: |
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1. In a large mixing bowl, combine the finely chopped herring, optional meat, potatoes, beets, apple, onion and pickle.
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2. Mix three tablespoons of the dill with the vinegar, and add salt and pepper to taste.
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3. Pour over the salad ingredients and toss gently with a wooden spoon.
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DRESSING:
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1. Remove the yolks from the hard-cooked eggs. Mince the whites and set them aside.
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2. 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.
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3. Gradually beat in the vinegar and oil, then the cream, a tablespoon at a time, until the sauce has the consistency of heavy cream.
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4. Pour over the salad, mix lightly but thoroughly, cover, and chill for at least 2 hours.
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5. Just before serving, transfer the salad to a large serving bowl or platter and sprinkle it with the minced egg whites and the remaining chopped dill.
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SAUCE:
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1. Stir the beet and lemon juice into the sour cream until it is smooth and well blended.
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2. Pass this sauce separately.
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