Rossolye (Salad with Herring and Beetroot) is a traditional Estonian recipe for a classic salad of vegetables, eggs, herring, meat, apples and pickles served in a mustard and sour cream dressing. The full recipe is presented here and I hope you enjoy this classic Estonian version of: Salad with Herring and Beetroot (Rossolye).
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Ingredients:
For the Salad:
2 hard-boiled eggs, finely chopped
2 large fresh beetroot, boiled and cut into 5mm dice
450g boiled potatoes, peeled and cut into 5mm dice
900g sour dill pickles, cut into 5mm dice
3 fillets of pickled herring, cut into 5mm dice
1.8kg boiled beef or cooked ham or veal, trimmed of fat and cut into 5mm dice
5 large tart apples, cored, peeled and cut into 5mm dice
3 hard-boiled eggs, quartered lengthways
For the Dressing:
3 tsp mustard powder
1 1/4 tsp sugar
2 tbsp warm water
250ml sour cream
Method:
Combine the mustard powder and sugar in the warm water to form a smooth paste. Set this aside for 15 minutes then stir into the sour cream.
Meanwhile, combine the chopped eggs, beetroot, potatoes, herring, meat and apples in a large mixing bowl. Pour in the sour cream dressing and toss lightly to combine.
Mound the mixture on a square serving plate, garnish with the sliced eggs then chill in the refrigerator for at least 60 minutes and serve as a starter or as an accompaniment.
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