Russian Cookbook

8 small new potatoes, peeled
4 eggs
1 cup sour cream or plain yogurt
2 tablespoons fresh horseradish
1 tablespoons fresh dill, chopped
1 head iceberg lettuce, separated into leaves
250g pickled herrings or 2 cans (125g each) sardines, drained
1 can (425g) sliced beetroot, drained
1 small onion, thinly sliced
Pepper, to taste

Cook the potatoes and eggs in boiling water over moderate heat for 10 minutes. Remove the eggs and plunge into cold water to cool. Continue boiling the potatoes until tender - about 10-15 minutes more.

Drain the potatoes, slice them 5mm cube , and place in a medium-sized bowl.

Shell and quarter the eggs, then set aside.

Combine the sour cream, horseradish, dill and pepper in a small bowl. Spoon half the dressing over the potatoes and toss until lightly coated.

Arrange the lettuce leaves on a large platter and mound the remaining dressing in the center.

Arrange the potatoes, herrings, eggs and beetroot decoratively around the sauce. Separate the onion into rings and scatter over all.

1 salted herring fillets, soaked 2 hours in cold milk
2 tablespoons onion, finely chopped
1/2 tart apple, finely chopped
1 hard-boiled eggs, finely chopped
1 slices white bread, trimmed
1 tablespoons cider vinegar
6 tablespoons mayonnaise

Drain your herring and chop finely. Combine with the onion, apple and eggs, beat the vinegar and mayonnaise.

Pour over the trimmed white bread, allowing it to soak in a milk for 2-5 minutes. Add soaked bread to the herring mixture and chop until it is smooth.

Serve cold as an appetizer or as spread.