Serves: 8
Total Calories: 174

1 salt herring (at least one cup)
1 1/2 cups potatoes chopped cold boiled
1 1/2 cups beets chopped cold (freshly cooked or canned)
1/2 cup apple chopped
1/4 cup onion chopped
1 teaspoon dill weed
2 tablespoons white wine vinegar
Salt and pepper to taste
* Part two.
3 eggs chilled, hard cooked
1 tablespoon mustard prepared
2 tablespoons white wine vinegar
1/4 cup vegetable oil
3 tablespoons cream (whipping cream)
Dill weed
* Part two.
1 cup sour cream
3 tablespoons beet juice
1/2 teaspoon lemon juice

Fillet fish and soak overnight in cold water in refrigerator. Remove small bones and skin from herring. Rinse and drain. Dice.

Mix herring, potatoes, beets, apple and onion. Mix dill weed with the vinegar, pour over the salad ingredients. Add salt and pepper to taste and toss gently with a wooden spoon.

Dressing:
*Remove yolks from the eggs. Mince whites and reserve. Force the yolks through a sieve into a small bowl and then mash to paste. Add the mustard and mix. Gradually beat in the vinegar and oil, then add cream, a tablespoon at a time. Pour over the salad and mix lightly but thoroughly. Cover and chill for at least two hours. Transfer the salad to a serving bowl or platter. Sprinkle with a very little dill weed.

Sauce:
*Mix and pass separately.

Nutritional Facts:

Serves: 8
Total Calories: 174
Calories from Fat: 132

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