Russian Herring and Beetroot Salad

A filling combination of vegetables, fish, eggs and fruit, Russian Herring and Beetroot Salad has a smooth sour cream dressing. An adaptation of an authentic Russian recipe, this salad is traditionally served piled up in the middle of a plate, surrounded by hard-boiled eggs.4 hard-boiled eggs

2 pickled herring fillets, cut into J-inch pieces

2 cooked beetroots , diced

3 large cooked potatoes, diced

2 pickled cucumbers, diced

1 large tart apple, peeled, cored and diced

8 fl. oz. sour cream

1 teaspoon prepared French mustard

2 teaspoon lemon juice

1 teaspoon salt

1 tablespoon chopped fresh dill or

1½ teaspoons dried dill

Place the eggs on a chopping board. With a sharp knife, cut 2 of the eggs into slices and set aside. Coarsely chop the remaining 2 eggs and place them in a large mixing bowl.

Add the herring, beetroots , potatoes, cucumbers and apple to the mixing bowl, and toss well with two large spoons. Set aside.

In a small mixing bowl, beat the sour cream, mustard, lehion juice and salt together with a fork. Pour the dressing over the salad ingredients and toss the mixture well with the spoons until it is thoroughly combined.

Spoon the salad on to a serving plate, heaping it up slightly in the middle. Garnish with the egg slices and sprinkle over the dill.

Chill the salad in the refrigerator for 30 minutes before serving.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus