Try this Sillsallad (Herring Salad in Sour Cream Sauce recipe, or contribute your own.
Suggest a better descriptionIn a large mixing bowl, combine the finely chopped herring, optional meat, potatoes, beets, apple, onion and pickle. Mix 3 tablespoons of the dill with the vinegar, add salt and pepper to taste. Pour over the salad and toss gently with a wooden spoon. DRESSING: Remove the yolks from the hard cooked eggs. Mince the whites and set them aside. Force the yolks through a sieve into a small bowl with the back of a large spoon, then mash them to a paste with the tablespoon of prepared mustard. Gradually beat in the vinegar and oil, then the cream, a tablespoon at a time, until the sauce has the consitency of heavy cream Pour over the salad, mix lightly but thoroughly, cover and chill for at least 2 hours. Just before serving, transfer the salad to a large serving bowl or platter and sprinkle it with the minced egg whites and remaining chopped dill. SAUCE: Stir the beet and lemon juice into the sour cream until it is smooth and well blended. Pass this sauce separately.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 135 | ||
Calories from Fat: 127 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 16.5mg | 5 % | |
Sodium 109.8mg | 4 % | |
Potassium 39.3mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.9g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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