Salt-cured herring becomes a lavish centerpiece when layered with apples and a sour cream—mayonnaise dressing in this beautiful composed salad. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.
- 1 cup mayonnaise
- 1 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- 3 filets salted herring, rinsed and roughly chopped
- 1⁄2 small yellow onion, minced
- 2 medium peeled and boiled Yukon Gold potatoes, grated
- 3 medium boiled carrots, grated
- 6 hard-boiled eggs, whites and yolks separated, each passed through a fine strainer
- 1⁄2 Granny Smith apple, cored, peeled, and grated
- 2 medium boiled beets, peeled and grated
- 1⁄4 cup chopped fresh dill
- Carrot rose, to garnish (optional)
- Whisk together mayonnaise and sour cream in a small bowl and season with salt and pepper; set aside. Place herring in the bottom of a shallow 1 1⁄2-qt. oval dish, and top with 1⁄3 dressing. Sprinkle onions on top, then cover with grated potatoes. Top potatoes with carrots and 1⁄2 the remaining dressing. Combine half the sieved egg yolks and half the sieved whites in a small bowl, then spread over dressing. Top with apples, then beets. Spread remaining dressing over beets to cover. Create three even rows across top of salad with remaining egg yolks and three rows with remaining whites; fill in gaps with rows of dill. Garnish with a carrot rose, if desired.