Sillsallad (herring salad in sour cream sauce
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Sillsallad (herring salad in sour cream sauce
  Salad    Swedish    Seafood    Sauces    Dressings    Creams  
Last updated 6/12/2012 1:23:05 AM. Recipe ID 56010. Report a problem with this recipe.
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      Title: Sillsallad (herring salad in sour cream sauce
 Categories: Swedish, Salads, Seafood, Sauces, Dressings
      Yield: 8 Servings
 
      1 c  Herring; finely chopped
           -(salt, matjes, pickled)
    1/2 lb Tongue or veal; cooked and
           -finely chopped (opt)
    1/2 c  Potatoes; cold boiled,
           -finely chopped
      3 c  Beets; cold, finely chopped,
           -fresh cooked or canned
    1/2 c  Apple; cored, peeled and
           -finely chopped
    1/3 c  Onion; finely chopped
    1/2 c  Dill pickle; finely chopped
      4 tb Dill; fresh, chopped
      2 tb White wine vinegar
           Salt & fresh ground pepper

MMMMM--------------------------DRESSING-------------------------------
      3    Eggs; hard-cooked, chilled
      1 tb Prepared mustard
      2 tb White wine vinegar
    1/4 c  Vegetable oil
      2 tb (to 4 tb) heavy cream

MMMMM---------------------------SAUCE--------------------------------
      1 c  Sour cream
      3 tb Beet juice
    1/2 ts Lemon juice
 
  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 consitency 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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Recipe ID 56010 (Apr 03, 2005)

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