| |
This dish is composed of bits of food ( often leftovers) often on hand in Scandinavian kitchens. It makes a pleasant cold luncheon or late-supper dish, and can also be part of the "Smorgasbord".
|
|
What You Need:
(To Serve: 2)
|
|
|
|
2 fillets of canned matjes or pickled herring, drained
½ cup sour cream, or ¼ cup sour cream combined with ¼ cup mayonnaise
2 hard-cooked eggs, the whites and yolks finely chopped separately
1 small cucumber, peeled, halved, seeded and finely chopped or ½ cup pickled cucumbers
½ cup finely chopped pickled beets, canned or freshly made
¼ cup finely chopped parsley
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Arrange the herring fillets side by side on a long chilled platter.
|
2. With a sharp, heavy knife, make diagonal cuts ½ inch apart through both fillets.
|
3. Spread the sour cream (or sour cream and mayonnaise) in a circle around the herring fillets.
|
4. On the border of the platter, arrange alternate mounds of chopped egg white, egg yolk, cucumbers, beets and parsley.
|
|
|
|
|
