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Herring Salad
Northern Europeans are fond of colorful combination salads made with vegetables, fruit, game, fish, meat, or poultry, with well-seasoned dressings, which are eaten as appetizers. This one, called "sillisalaati", is typical but may also include chopped or julienne-cut cold, cooked meat, if desired.

What You Need:
  • 1 jar (8 ounces) pickled herring, skinned and diced
  • 1˝ cups cold, diced, cooked potatoes
  • 1 cup cold, diced, cooked beets
  • 1 cup cold, diced, cooked carrots
  • 1 tart apple, peeled, cored, and diced
  • 2 gherkins, diced
  • ˝ cup heavy cream
  • 2 tablespoons cider vinegar
  • 2 teaspoons prepared sharp mustard
  • 1 teaspoon sugar
  • Salt, pepper to taste
    • How To Cook:
    1. Combine herring, potatoes, beets, carrots, apple, and gherkins in a medium bowl.

    2. Mix remaining ingredients and add to herring-vegetable mixture.

    3. Refrigerate 2 hours to blend flavors.

    4. To serve, shape into a mound on a large plate.

    5. Garnish with hard-cooked egg slices or tomato wedges, if desired.
    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Finland
    Main Ingredient » Fish » Herring
    Main Ingredient » Vegetables » Potatoes
    Main Ingredient » Dairy » Heavy Cream
    Dish » Salads
    Recipe Source: The complete international salad book
    		 



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