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Sillsallad (Herring Salad In Sour Cream Sauce)

Cuisine: Swedish
Courses: Dressings, Salads, Sauces
Serves: 8 people

Recipe Ingredients

1 cup 146g / 5.1ozHerring - finely chopped
  Matjes - pickled)
1/2 lb 227g / 8ozTongue or veal - cooked and
  Chopped - (opt)
1/2 cup 118mlPotatoes; cold boiled - finely chopped
3 cups 438g / 15ozBeets; cold - finely chopped, fresh cooked or canned
1/2 cup 118mlApple; cored - peeled and
1/3 cup 20g / 0.7ozOnion - finely chopped
1/2 cup 73g / 2.6ozDill pickle - finely chopped
4 tablespoons 60mlDill; fresh - chopped
2 tablespoons 30mlWhite wine vinegar
  Salt and fresh ground pepper
3   Eggs; hard-cooked - chilled
1 tablespoon 15mlPrepared mustard
2 tablespoons 30mlWhite wine vinegar
1/4 cup 59mlVegetable oil
2 tablespoons 30mlHeavy cream - (to 4 tb)
1 cup 237mlSour cream
3 tablespoons 45mlBeet juice
1/2 teaspoon 2.5mlLemon juice

Recipe Instructions

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 consistency 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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10 (1 votes)

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