Rossolye (Estonian Vinaigrette with Herring and Beets)

Ingredients

• •3 teaspoons powdered mustard
• •1 ¼ teaspoons sugar
• •1 to 2 tablespoons warm water
• •1 cup sour cream
• •Salad:
• •2 hard-boiled eggs, finely chopped
• •2 large or 4 small boiled and peeled fresh beets, or canned beets, cut into ¼-inch dice
• •3-medium boiled potatoes, peeled and cut into ¼-inch dice
• •2 sour dill pickles, cut lengthwise into narrow strips, then crosswise into ¼-inch-wide bits
• •3 fillets of pickled herring, drained and cut into ¼-inch dice.
• •4 pounds of boiled beef, or cooked ham, veal or lamb, trimmed of fat and cut into ½-inch dice
• •5 large, tart red apples, cored, peeled and cut into ¼-inch dice
• •3 hard-cooked eggs, cut into quarters

Directions

1. 1To make the dressing, combine the dry mustard with ¼ teaspoon of sugar and stir in 1 to 2 tablespoons of warm water, or enough to make a thick paste. Set aside for 15 minutes.
2. 2Then stir in the sour cream and the remaining teaspoon of sugar. In a large mixing bowl, combine the finely chopped eggs, diced beets, potatoes, herring, meat and apple. Add sour cream dressing and toss together lightly but thoroughly until all ingredients are well moistened with the dressing.
3. 3Traditionally, rossolye is mounted high on a square or round serving plate, garnished with sliced hard-cooked eggs, and chilled. Serve as a first course or a part of zakuska table.