2 salt herring
1 1/2 cups meat, cooked, any kind
1 1/2 cups beets, cooked
2 cups potatoes, cooked
2 apples, raw
2 cucumbers, pickled
5 Tbs vinegar, or sherry
2 Tbs sugar
1/4 tsps black pepper
1 garnish:
2 eggs, hard-boiled
3 beets, or 4, boiled
Clean and soak herring overnight. Skin, bone and fillet. If
still too
salty soak in milk a couple of hours. Wipe dry on napkin. Now cut
in 1/3
inch cubes, or smaller, herring, meat, beets, potatoes, apples,
and
cucumbers. Mix all together in large bowl. Add vinegar (or
sherry), sugar
and pepper. Season to taste. It should be pleasantly sharp. If it
is too
dry, add a couple tablespoons sour cream or mayonnaise. Pack
tightly on
serving platter, either in a mound or oblong fashion, or chill in
a mold
which has been rinsed in cold water. For the garnish, separate
the yolks
and whites and rub each through sieve. Mince the beets very fine.
Make
alternate red, white and yellow strips diagonally across the
mold. Place a
lavish wreath of green around the salad. Serve with whipped cream
tinted
pink with been juice.
Comments:
From "The Smorgasbord Cookbook" by Anna Olsson Coombs,
Paperback Library,
New York, 1958.
This is generally the piece de resistance of the smorgasbord. It
is the
most gratifying of all smorgasbord dishes and probably the
kindest one to
the pocketbook.
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