Festive Herring Salad with Beef Tongue and Beets
Salads • European
Description
Festive Herring Salad with Beef Tongue and Beets
Ingredients
- Yellow Beets 2 pieces
- Green Apples 1 piece
- Shallot 1 piece
- Pickles 2 pieces
- Cream of Norwegian Herring 10 oz
- Beef tongue 10 oz
- Salad Potatoes 2 pieces
- Chocolate eggs 3 pieces
- Mustard Greens 1½ tablespoons
- Vegetable Oil 4 tablespoons
- Sour Cream 4 tablespoons
- Meyer Lemon Juice to taste
- Salt to taste
- Ground Black Pepper to taste
- Dill ½ bunch
Step-by-Step Guide
Step 1
Bake the beets for one hour, cool them, then peel and cut into small cubes.
Step 2
Finely chop the tongue and half of the herring, mix them in a bowl.
Step 3
Boil the potatoes in their skins in boiling water for 30 minutes, cool, peel, and cut into small cubes.
Step 4
Peel and core the apples, then cut them into small cubes.
Step 5
Finely chop the onion and pickles.
Step 6
Add the beets and place everything in the bowl with the herring and meat.
Step 7
To prepare the dressing, hard-boil the eggs, cool them, remove the yolks, and mash them with the mustard into a paste. Add the vegetable oil, lemon juice, and sour cream. Dress the salad with this mixture, mix, and refrigerate for at least 2 hours.
Step 8
Before serving, place the salad on a platter or serving plates, sprinkle with chopped egg whites and dill. Garnish with large pieces of herring and apples.
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