Margaret Sichel's herring salad

1. 1

   Prepare the pickled beets and set aside to cool.

2. 2

   Chill.

3. 3

   Drain the beets and cut them into quarter-inch cubes.

4. 4

   Place them in a mixing bowl.

5. 5

   Cut the pickles into quarter-inch cubes and add them to the bowl.

6. 6

   Cut the herring lengthwise into one-half-inch-wide strips.

7. 7

   Cut the strips into half-inch-long pieces or slightly smaller.

8. 8

   Add these to the bowl.

9. 9

   Cut the apples into quarter-inch cubes and add them to the bowl.

10. 10

    Chop the eggs and add them.

11. 11

    Add the lingonberries, sour cream and pepper.

12. 12

    Blend well and chill.

13. 13

    Serve with thin slices of rye bread or pumpernickel.

14. 14

    Leftover herring salad keeps well in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.