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Rossolye
Preamble
"Estonian Vinaigrette with Herring and Beetroot"
Ingredients2 1/2 teaspoons Powdered Mustard 1 teaspoon Sugar 2 1/2 to 5 teaspoons warm Water 3/8 pint Sour Cream 2 hard-boiled Eggs finely chopped 2 large or 4 small boiled and peeled fresh Beetroot or 4 canned Beetroot 1 lb boiled Potatoes peeled and cut into 1/4 inch dice 1 lb (about 2) sour Dill Pickles cut lengthwise into narrow strips then across 1 fillet Pickled Herring drained and cut into 1/4 inch dice 1 lb boiled Beef or cooked Ham, Veal or Lamb, trimmed and cut into 1/4 inch dice 1 large tart red Apple cored, peeled and cut into 1/4 inch dice 3 hard-boiled Eggs cut into quarters |
MethodDressing: Put the dry mustard with 1/4 teaspoon of the sugar into a small bowl, and stir in 1-2 tablespoons of warm water, or enough to make a thick paste. Set aside for 15 minutes. Then stir in the soured cream and the remaining teaspoon of sugar. Salad: Mix together the finely chopped eggs, diced beetroot, potatoes, pickles, herring, meat and apple in a large mixing bowl. Add the soured cream dressing and toss together thoroughly but lightly until all the ingredients are well moistened with the dressing. Traditionally, rossolye is heaped up on a square or round serving plate, garnished with sliced hard-boiled eggs; and chilled. Serve as a first course or as part of the zakuska table. |
Rossolye
Estonian salad of herring, beetroot, potatoes & dill pickles with a mustard & sour cream dressing