3 1/2 ozs. Smoked Herring Fillet
1 cup Milk
3 large, boiled and peeled Potatoes
3 -4 cooked Beets
2 large, peeled and cooked Carrots
1 1/2 cups, dried and cooked Lima Beans
3 -4, thinly sliced Chives
1/3-1/2 cup Olive Oil
3 -4 tablespoons, red wine type Vinegar
1 teaspoon Dijon Mustard
1/4-1/2 teaspoon, or black pepper Chili Pepper
Salt
1/3 cup chopped Parsley
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Cut the herring fillet into small strips, place in a bowl, and pour the milk over them. Leave for about 30 minutes, stirring occaisionally. This will cut some of the very sharp and salty taste.
Cut the potatoes and beets into 1 inch cubes and slice the carrots. Mix the potatoes, lima beans, carrots, chives, and herring in a large bowl.
Mix the olive oil and vinegar and add the mustard and chili powder. Add very little salt, as the herring will still be quite salty. Pour this dressing over the salad, toss, and arrange the beets on top. Sprinkle with the chopped parsley. Serve warm or at room temperature. |
