Sillsalad - Herring Salad |
|
 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
No self-respecting smorgasbord would be without this dish. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 salt herring fillets |
2 medium apples, peeled and finely minced |
5 cups beets (peeled, cooked and minced) |
1/3 cup onion, peeled and minced |
1/2 cup dill pickles, minced |
1/2 teaspoon salt |
1/2 cup french dressing (french dressing (not catalina style) or your own recipe) |
3 eggs, hard cooked |
Directions:
1. Soak herring in cold water for one hour.
2. Remove skin and bones; cut into very small pieces.
3. Toss beets, apples, herring, onion, and pickle with salt and French dressing.
4. Chill for two hours.
5. Serve on a platter and garnish with finely chopped egg whites.
6. Sieve egg yolks and sprinkle on top of salad.
|
|