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.