Approx. 4 Servings
- 2 1/2 oz salt herring or Matjes herring fillets in wine-flavored sauce
- 1/2 cup diced boiled potatoes
- 1/2 cup diced pickled beets
- 1 tblsp diced dill pickles
- 1 tblsp finely chopped onion
- 2 tblsp liquid from pickled beets
- 1/2 tsp sugar
- Dash of pepper
- 1/2 cup yogurt (optional mayonnaise or whipped cream)
- 1 tsp mustard
- 2 hard-boiled eggs
- 1 tblsp diced apple (optional)
- Parsley for garnish (optional)
- 1 bowl
- one measuring cup and measuring spoons
- a knife
- cutting board
- large bowl
- spoon
- Mince herring fillets fine.
- Finely mince all the other diced ingredients, so the flavors will blend well and mix them gently together.
- To prepare the dressing combine yogurt, beet juice, mustard, pickle, sugar and pepper and blend well in large bowl.
- Next, gently stir in the chopped beets, onions and potatoes.
- Then, stir in the minced herring.
- If need be, adjust with beet juice, beets or another ingredient
- Chill before serving in the large bowl for aprox. an hour.
- Garnish with hard-boiled eggs and chopped parsley. Serve with a side of rye bread
- For a pretty look pack the red beet herring salad into a mold or bowl which has been rinsed with cold water and greased lightly with oil.
- Then, chill before serving.
- Unmold onto a serving platter and garnish with hard-boiled eggs and chopped parsley. Serve with a side of rye bread.
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