Herring Salad

• 6 or 8 herring fillets pickled in dill sauce, diced
• 1/4 cup vinegar
• 1/2 teaspoon white pepper
• 1 to 2 tablespoons sugar
• 1 cup cooked beef, veal, lamb or pork, diced
• 1 cup cooked beets, diced
• 1 cup cooked potatoes, diced
• 2 sweet gherkins, diced
• 2 peeled, cored apples, diced
• 1 cup unsweetened, lightly salted whipped cream or 1 cup mayonnaise delicately colored with beet juice
• 2 or 3 hard-cooked eggs, sliced
• 6 or more cherry tomatoes, halved
• Parsley for garnish

1. Mix first nine ingredients thoroughly, pack into 6-cup fishshaped mold (or other suitable mold) that has been rinsed with cold water and refrigerate.
2. Unmold salad onto platter, cover completely with whipped cream or mayonnaise and decorate with sliced eggs, tomatoes and parsley.

dill sauce, vinegar, white pepper, sugar, veal, beets, potatoes, sweet gherkins, cored apples, cream, eggs, cherry tomatoes, parsley

Taken from cooking.nytimes.com/recipes/884 (may not work)