Ingredients

  • 6 or 8 herring fillets pickled in dill sauce, diced
  • ¼ cup vinegar
  • ½ 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
  • Nutritional Information
    • Nutritional analysis per serving (10 servings)

      252 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 22 grams protein; 108 milligrams cholesterol; 283 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

  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.

10 minutes

Dining and Cooking