Sillsalad - Herring Salad

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.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 2  salt herring fillets
• 2  medium apples, peeled and finely minced
• 5  cups beets (peeled, cooked and minced)
• 1⁄3 cup onion, peeled and minced
• 1⁄2 cup dill pickle, minced
• 1⁄2 teaspoon salt
• 1⁄2 cup  French dressing (French Dressing (Not Catalina Style) or your own recipe)
• 3  eggs, hard cooked

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.