Instructions: 2 Pound (about 2) sour dill pickles, cut lengthwise into narrow strips, then crosswise into 1/4-inch-wide bits 3 fillet of pickled herring, drained and cut into 1/4 inch dice.

4 pound of boiled beef, or cooked ham, veal or lamb, trimmed of fat and cut into 1/2-inch dice.

5 large, tart red apple, cored, peeled and cut into 1/4 inch dice 3 hard-cooked eggs, cut into quarters

In a small bowl, combine the dry mustard with 1/4 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. Then 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. Traditionally, 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

Serves 6 - 8.

country Estonia
course meat dish

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