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“No self-respecting smorgasbord would be without this dish. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak herring in cold water for one hour.
  2. Remove skin and bones; cut into very small pieces.
  3. Toss beets, apples, herring, onion, and pickle with salt and French dressing.
  4. Chill for two hours.
  5. Serve on a platter and garnish with finely chopped egg whites.
  6. Sieve egg yolks and sprinkle on top of salad.

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