Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           herring -- finely chopped
                        matjes -- pickled)
     1/2  pound         tongue or veal -- cooked and
                        chopped -- (opt)
     1/2  cup           potatoes; cold boiled -- finely chopped
   3      cups          beets; cold -- finely chopped,
                        -- fresh cooked or canned
     1/2  cup           apple; cored -- peeled and
                        chopped
     1/3  cup           onion -- finely chopped
     1/2  cup           dill pickle -- finely chopped
   4      tablespoons   dill; fresh -- chopped
   2      tablespoons   white wine vinegar
                        salt and fresh ground pepper
                        -----dressing-----
   3                    eggs; hard-cooked -- chilled
   1      tablespoon    prepared mustard
   2      tablespoons   white wine vinegar
     1/4  cup           vegetable oil
   2      tablespoons   heavy cream -- (to 4 tb)
                        -----sauce-----
   1      cup           sour cream
   3      tablespoons   beet juice
     1/2  teaspoon      lemon juice

Preparation:

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 consistency 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.