|320.00 g||herring — diced|
|375.00 ml||potatoes — diced, boiled|
|85.00 ml||beetroot — pickled, diced|
|85.00 ml||gherkins — diced|
|125.00 ml||apples — peeled,diced|
|65.00 ml||onion — chopped|
|60.00 ml||vinegar — white garpe|
|white pepper — to taste|
Gently mix first 6 ingredients. Whisk remaining ingredients and stir into salad mixture.
Pack into a medium-sized mould, rinsed in cold water, and chill.
Salad may be made 1 to 2 days in advance.
Unmould and garnish with chopped boiled egg and parsley.
Serve with sour cream stiffly beaten with a few drops of beetroot juice to add a pinkish tinge.