Sharon Scarry, Sunnyvale, California, found a Russian version in Sensational Salads by Lionel Martinez, published in 1985.
Ideally, this salad is made with Baltic Sea herring pickled in the Russian style. Great served as an hors d’oeuvre, but also makes a good main course for lunch or supper.
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2 cups diced pickled herring, a few pieces reserved
3 medium potatoes, peeled, boiled and diced
1/2 cup diced carrots
1 medium onion, chopped
1/2 cup finely chopped sweet gherkin pickles
4 hard-boiled eggs, 2 chopped, the other 2 quartered and reserved for garnish
1 cup sour cream
1 tablespoon wine vinegar
2 tablespoons hot prepared mustard
1 teaspoon sugar
1 cup diced cooked beets
3 tablespoons chopped fresh dill
In large mixing bowl, place herring, potatoes, carrots, onion, pickles and chopped eggs. Toss until mixed.
In small mixing bowl, combine sour cream, vinegar, mustard and sugar, stirring with wooden spoon until well-blended.
Add sour cream mixture to herring mixture; toss until ingredients are coated.
Spoon salad into serving dish. Arrange reserved herring pieces and sliced beets on top. Cover and chill for 1 hour.
Garnish with dill and quartered eggs just before serving.
Yields 4 servings.
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