Salmagundi Herring Salad
|Bismarck herrings||1 1⁄2 (Or 2 Jars)|
|Cold cooked potatoes||2 Cup (32 tbs), sliced|
|Sliced cold cooked beets||1 1⁄2 Cup (24 tbs)|
|Grated raw carrots||1⁄2 Cup (8 tbs)|
|Diced cold cooked chicken/Veal||1 Cup (16 tbs)|
|Tart apple||1⁄2 Cup (8 tbs), diced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Sweet gherkins||2 Tablespoon, sliced|
|Hard-cooked eggs||1⁄2 Cup (8 tbs)|
|Cherry tomatoes||1⁄2 Cup (8 tbs)|
Drain the herring and dice it fine.
Mix with the vegetables, meat, and apple.
Blend in the sugar, parsley, and mayonnaise, and add salt and pepper to taste.
Top with sour cream and garnish with sliced gherkins, dill, and sieved egg yolks.
Surround with tomatoes.