Rossolye

Preamble
"Estonian Vinaigrette with Herring and Beetroot"

Ingredients
2 1/2 teaspoons Powdered Mustard
1 teaspoon Sugar
2 1/2 to 5 teaspoons warm Water
3/8 pint Sour Cream
2 hard-boiled Eggs finely chopped
2 large or 4 small boiled and peeled fresh Beetroot or 4 canned Beetroot
1 lb boiled Potatoes peeled and cut into 1/4 inch dice
1 lb (about 2) sour Dill Pickles cut lengthwise into narrow strips then across
1 fillet Pickled Herring drained and cut into 1/4 inch dice
1 lb boiled Beef or cooked Ham Veal or Lamb trimmed and cut into 1/4 inch dice
1 large tart red Apple cored peeled and cut into 1/4 inch dice
3 hard-boiled Eggs cut into quarters

Method

Dressing:

Put the dry mustard with 1/4 teaspoon of the sugar into a small bowl, and stir in 1-2 tablespoons of warm water, or enough to make a thick paste. Set aside for 15 minutes. Then stir in the soured cream and the remaining teaspoon of sugar.

Salad:

Mix together the finely chopped eggs, diced beetroot, potatoes, pickles, herring, meat and apple in a large mixing bowl. Add the soured cream dressing and toss together thoroughly but lightly until all the ingredients are well moistened with the dressing.

Traditionally, rossolye is heaped up on a square or round serving plate, garnished with sliced hard-boiled eggs; and chilled. Serve as a first course or as part of the zakuska table.