This is an adaptation of a popular Danish dish. Rolhnop herrings may be used, but Scandinavian pickled herrings have a more subtle flavour.
1 lb. potatoes, cooked, peeled and sliced
4 pickled herrings, cut into strips
2 cooking apples, peeled, cored and cut into julienne strips
1 pickled cucumber, cut into julienne strips
1 tablespoon fruit chutney
4 fl. oz. sour cream
1 tablespoon sugar
1 hard-boiled egg, chopped
1 tablespoon chopped fresh dill
In a medium-sized mixing bowl, combine the potatoes, herrings, apples, cucumber, chutney, sour cream and sugar. Cover the bowl and place it in the refrigerator to chill for 1 hour.
Remove the bowl from the refrigerator and transfer the potato mixture to a glass salad bowl.
In a small mixing bowl, combine the chopped egg and dill together. Sprinkle the mixture over the salad and serve immediately.