Haringsla (Pickled Herring Salad) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The recipe comes from the book: Cooking into Europe - Choice Common Market Dishes (1973). Recipe was copied word for word from the book. Prep, cooking times and servings were not given for this recipe, they are my estimates. Ingredients:
1 lettuce (inner leaves only) |
3 apples |
3 pickled herring, chopped |
3 hard-boiled eggs, chopped |
2 boiled beetroots, peeled and cubed in 1/2 inch dice |
8 cold boiled potatoes, mashed |
3 large sweet pickled gherkins, sliced |
1/2 medium onion, peeled and finely chopped (about 1/3 to 1/2 cup) |
french dressing |
mayonnaise |
2 hard-boiled eggs |
sliced pickled gherkin |
1 tablespoon chopped parsley |
Directions:
1. Decorate an oblong dish with lettuce leaves.
2. Peel, core and dice the apples.
3. Mix immediately with the herring, add all other ingredients except the mayonnaise and garnish, and toss them together in the dressing.
4. Spread the mixture evenly over the lettuce leaves, and cover generously with mayonnaise.
5. Decorate with the garnish.
6. For the garnish, chop the egg whites.
7. Rub the yolks through a sieve.
8. Scatter both on the mayonnaise with the slices of gherkin and parsley.
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