Sillsallad (Herring Salad In Sour Cream Sauce)

Course : Seafoods
Serves: 8
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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
1 teaspoon salt and fresh ground pepper
3 large 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)
1 cup sour cream
3 tablespoons beet juice
1/2 teaspoon lemon juice

Preparation / 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 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.

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