Receta Rossolye (Estonian Vinaigrette With Herring And Beets)
by Global Cookbook

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	Raciónes: 6

Ingredientes

2 x hard-boiled Large eggs, finely minced
2 lrg or possibly 4 small boiled and peeled fresh beets, or possibly canned beets, cut into 1/4-inch dice.
1 lb (about 3 medium) boiled potatoes, peeled and cut into 1/4 inch dice

2 Lb. (about 2) sour dill pickles, cut lengthwise into narrow strips, then crosswise into 1/4-inch-wide bits 3 fillet of pickled herring, liquid removed and cut into 1/4 inch dice.
4 lb. of boiled beef, or possibly cooked ham, veal or possibly lamb, trimmed of fat and cut into 1/2-inch dice.
5 large, tart red apple, cored, peeled and cut into 1/4 inch dice 3 hard-cooked Large eggs, cut into quarters
In a small bowl, combine the dry mustard with 1/4 tsp. of sugar and stir in 1 to 2 Tbsp. of hot water, or possibly sufficient to make a thick paste.
Set aside for 15 min. Then stir in the lowfat sour cream and the remaining tsp. of sugar. In a large mixing bowl, combine the finely minced Large eggs, diced beets, potatoes, herring, meat and apple. Add in lowfat sour cream dressing and toss together lightly but thoroughly till all ingredients are well moistened with the dressing. Traditionally, rossolye is mounted high on a square or possibly round serving plate, garnished with sliced hard-cooked Large eggs, and chilled. Serve as a first course or possibly a part of zakuska table
Serves 6 - 8.
country Estoniacourse meat dish