Rosolye
A classic Estonian salad of beet, potato and herring with apple, pickled cucumber and a delicate sour cream dressing.
Ingredients
- beet350 g
- potato500 g
- lightly salted herring180 g
- pickled cucumbers180 g
- sour apple1 pcs
- onion1 pcs
- eggs3 pcs
- sour cream180 g
- mayonnaise80 g
- mustard1 tsp
- sugar1 tsp
- apple cider vinegar1 tbsp
- salt1 to taste
- ground black pepper1 to taste
Instructions
Boil the beet and potatoes in their skins until tender, cool completely, peel and cut into small, even cubes.
Hard-boil the eggs for about 9 minutes, cool, peel and cut into cubes.
Pat the herring dry to remove excess oil; if it's very salty, soak it in cold water for 2 hours, then cut into small pieces.
Finely dice the pickled cucumbers, apple and onion; if needed, blanch the onion with boiling water and pat dry.
For the dressing, mix the sour cream, mayonnaise, mustard, sugar, apple cider vinegar and ground black pepper until smooth.
Combine the beet, potatoes, eggs, herring, cucumbers, apple and onion, gently fold in the dressing; season with salt only after tasting, since the herring and cucumbers are already salty.
Cover the salad and refrigerate for at least 2 hours, preferably overnight; stir before serving and adjust the salt if needed.
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