Features - Food Recipes


Here's a tangy salad for Viking appetites.

1 jar (8 ounces) herring in wine sauce
3 cups cooked diced potatoes
1 can (1 pound) diced beets, drained
1 large apple, pared, quartered, cored and diced
1 small onion, diced
1/4 cup diced pared cucumber
1/2 cup cider vinegar
1 hard-cooked egg yolk
2 packages (6 ounces each) sliced tongue
1 package (8 ounces) sliced caraway cheese, cut in triangles
1. Drain liquid from herring into a large bowl.
Dice herring.
2. Add potatoes, beets, apple, onion, cucumber
and herring to liquid in bowl. Drizzle with vine-
gar; toss lightly to mix. Spoon into a lightly oiled
6-cup bowl, packing mixture down firmly with
back of spoon. Chill at least 2 hours to season.
3. Just before serving, loosen salad around edge
with a knife; invert onto a large serving platter;
lift off bowl. Press egg yolk through a sieve on
top of salad.
4. Arrange tongue and cheese triangles around
each side of salad. Garnish serving platter with
some watercress or sprigs of parsley, if you wish.

Makes 6 servings