Recipe - Sillsallad (Herring Salad In Sour Cream Sauce

1 cup Herring; finely chopped
(salt, matjes, pickled)
One half pound Tongue or veal; cooked and
finely chopped (opt)
One half cup Potatoes; cold boiled,
finely chopped
3 cup Beets; cold, finely chopped,
fresh cooked or canned
One half cup Apple; cored, peeled and
finely chopped
1/3 cup Onion; finely chopped
One half cup Dill pickle; finely chopped
4 tablespoon Dill; fresh, chopped
2 tablespoon White wine vinegar
Salt & fresh ground pepper

DRESSING
3 Eggs; hardcooked, chilled
1 tablespoon Prepared mustard
2 tablespoon White wine vinegar
One fourth cup Vegetable oil
2 tablespoon (to 4 tb) heavy cream

SAUCE
1 cup Sour cream
3 tablespoon Beet juice
One half teaspoon Lemon juice

In a large mixing bowl, combine the finely chopped herring, optional meat,
potatoes, beets, apple, onion and pickle. Mix 3 tablespoons of the dill
with the vinegar, add salt and pepper to taste. Pour over the salad and
toss gently with a wooden spoon. DRESSING: Remove the yolks from the hard
cooked eggs. Mince the whites and set them aside. 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. Gradually beat in the
vinegar and oil, then the cream, a tablespoon at a time, until the sauce
has the consitency of heavy cream Pour over the salad, mix lightly but
thoroughly, cover and chill for at least 2 hours. 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. SAUCE: Stir the beet and
lemon juice into the sour cream until it is smooth and well blended. Pass
this sauce separately.