Margaret Sichel's herring salad

• 3/4 pound pickled beets (see recipe)
• 4 sour pickles, about three-quarter pound, ends trimmed
• 8 matjes herring fillets, about one and one-quarter pounds
• 2 sour apples, about one pound, peeled, quartered and cored
• 4 hard-cooked eggs, peeled
• 3/4 cup imported lingonberries
• 1/2 cup sour cream
• Freshly ground pepper to taste

1. Prepare the pickled beets and set aside to cool.
2. Chill.
3. Drain the beets and cut them into quarter-inch cubes.
4. Place them in a mixing bowl.
5. Cut the pickles into quarter-inch cubes and add them to the bowl.
6. Cut the herring lengthwise into one-half-inch-wide strips.
7. Cut the strips into half-inch-long pieces or slightly smaller.
8. Add these to the bowl.
9. Cut the apples into quarter-inch cubes and add them to the bowl.
10. Chop the eggs and add them.
11. Add the lingonberries, sour cream and pepper.
12. Blend well and chill.
13. Serve with thin slices of rye bread or pumpernickel.
14. Leftover herring salad keeps well in the refrigerator.

beets, sour pickles, herring fillets, sour apples, eggs, imported lingonberries, sour cream, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2953 (may not work)