Sillsallad (Herring Salad in Sour Cream Sauce)

• 1 cup herring finely chopped
• 1/2 pound veal cooked, finely chopped
• 1/2 cup potatoes cold boiled, finely chopped
• 3 cups beets cold, finely chopped, fresh cooked or canned
• 1/2 cup apples peeled, finely chopped
• 13 cup onions finely chopped
• 1/2 cup pickles, dill finely chopped
• 4 tablespoons dill weed fresh,
• 2 tablespoons white wine vinegar
• 1 x salt and black pepper fresh, ground
• 3 large eggs hard-cooked, chilled
• 1 tablespoon prepared mustard
• 2 tablespoons white wine vinegar
• 1/4 cup vegetable oil
• 2 tablespoons heavy whipping cream
• 1 cup sour cream
• 3 tablespoons beet juice
• 1/2 teaspoon lemon juice

1. In a large mixing bowl, combine the finely chopped herring, optional meat, potatoes, beets, apple, onion and pickle.
2. Mix 3 tablespoons of the dill with the vinegar, add salt and pepper to taste.
3. Pour over the salad and toss gently with a wooden spoon.
4. DRESSING: Remove the yolks from the hard cooked eggs.
5. Mince the whites and set them aside.
6. Force the yolks through a sieve into a small bowl with the back of a large spoon, then mash them to a paste with the tablespoon of prepared mustard.
7. Gradually beat in the vinegar and oil, then the cream, a tablespoon at a time, until the sauce has the consitency of heavy cream.
8. Pour over the salad, mix lightly but thoroughly, cover and chill for at least 2 hours.
9. Just before serving, transfer the salad to a large serving bowl or platter and sprinkle it with the minced egg whites and remaining chopped dill.
10. SAUCE: Stir the beet and lemon juice into the sour cream until it is smooth and well blended.
11. Pass this sauce separately.

veal, potatoes cold, beets cold, apples, onions, pickles, dill weed fresh, white wine vinegar, salt, eggs, mustard, white wine vinegar, vegetable oil, heavy whipping cream, sour cream, beet juice, lemon juice

Taken from recipeland.com/recipe/v/sillsallad-herring-salad-sour-c-44661 (may not work)