Total Time
1hr
Prep 1 hr
Cook 0 mins

No self-respecting smorgasbord would be without this dish. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Soak herring in cold water for one hour.
  2. Remove skin and bones; cut into very small pieces.
  3. Toss beets, apples, herring, onion, and pickle with salt and French dressing.
  4. Chill for two hours.
  5. Serve on a platter and garnish with finely chopped egg whites.
  6. Sieve egg yolks and sprinkle on top of salad.

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