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.

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