Rossolye

Description
Estonian vinaigrette with herring and beets. Serve on a cold evening with homemade Riga rye bread and ice-cold vodka infused with caraway seeds.
 * Serving will be enough for 6-8 people.

Salad

 * 2 hard-boiled eggs (finely chopped)
 * 2 large boiled and peeled fresh beets, or canned beets (cut into ¼-inch pieces)
 * 1 pound (about 3 medium) boiled potatoes (cut into ¼-inch pieces)
 * 2 pound (about 2) sour dill pickles (cut in small cubes of ¼ inch)
 * 3 fillet of pickled herring (drained and cut into ¼-inch pieces)
 * 4 pound of boiled beef (or cooked ham, veal or lamb) --- (cut into small pieces)
 * 5 large, tart red apple (cut into ¼-inch pieces)
 * 3 hard-boiled eggs (cut into small pieces)

Dressing

 * 3 teaspoons of powdered mustard
 * 1 tablespoon of sugar
 * 1 to 2 tablespoons of warm water
 * 1 cup of sour cream

Directions

 * 1) In a small bowl, combine the powdered mustard with ½ tablespoon of sugar and stir in 1 to 2 tablespoons of warm water, or enough to make a thick paste.
 * 2) Set aside for 15 minutes.
 * 3) Now stir in the sour cream and the remaining sugar.
 * 4) In a large mixing bowl, combine the eggs, beets, potatoes, herring, meat and apple.
 * 5) Add sour cream dressing and toss together lightly but thoroughly until all ingredients are well mixed with the dressing.
 * 6) Traditionally, rossolye is mounted high on a square or round serving plate, garnished with sliced hard-cooked eggs, and chilled.
 * 7) Serve as a first course or a part of zakuska table.