1 c  Herring; finely chopped
-(salt, matjes, pickled)
1/2 lb Tongue or veal; cooked and
-finely chopped (opt)
1/2 c  Potatoes; cold boiled,
-finely chopped
3 c  Beets; cold, finely chopped,
-fresh cooked or canned
1/2 c  Apple; cored, peeled and
-finely chopped
1/3 c  Onion; finely chopped
1/2 c  Dill pickle; finely chopped
4 tb Dill; fresh, chopped
2 tb White wine vinegar
Salt & fresh ground pepper

-DRESSING –
3 Eggs; hard-cooked, chilled
1 tb Prepared mustard
2 tb White wine vinegar
1/4 c Vegetable oil
2 tb (to 4 tb) heavy cream

SAUCE
1 c Sour cream
3 tb Beet juice
1/2 ts Lemon juice

In a large mixing bowl, combine the finely chopped herring, optional meat,
potatoes, beets, apple, onion and pickle. Mix 3 tablespoons of the dill
with the vinegar, add salt and pepper to taste. Pour over the salad and
toss gently with a wooden spoon. DRESSING: Remove the yolks from the hard
cooked eggs. Mince the whites and set them aside. Force the yolks through a
sieve into a small bowl with the back of a large spoon, then mash them to a
paste with the tablespoon of prepared mustard. Gradually beat in the
vinegar and oil, then the cream, a tablespoon at a time, until the sauce
has the consitency of heavy cream Pour over the salad, mix lightly but
thoroughly, cover and chill for at least 2 hours. Just before serving,
transfer the salad to a large serving bowl or platter and sprinkle it with
the minced egg whites and remaining chopped dill. SAUCE: Stir the beet and
lemon juice into the sour cream until it is smooth and well blended. Pass
this sauce separately.