Estonian Herring and Potato Salad Rassolye

This hearty salad contains the true flavors of the Baltic--salty fish, sour pickle, and tart, crispy apple. Serve on a cold evening with Homemade Riga Rye Bread and ice-cold vodka infused with caraway seeds.

1 salt (schmaltz) herring fillet
2 red-skinned potatoes, boiled and cut into 1/2 inch dice
3 canned beets, cut into 1/2 inch dice
1/3 cup minced onion
1 large tart apple, cored and cut into 1/2 inch dice
1/2 cup diced dill pickles
2 hard-cooked eggs, chopped
1 cup diced cooked ham or veal

DRESSING AND GARNISH:

1 tablespoon whole-grain mustard
1 teaspoon dry mustard
1 1/2 tablespoons cider vinegar
1 1/3 cups sour cream
1 teaspoon prepared red horseradish, drained
(horseradish with beets)
1/2 teaspoon sugar, or more to taste
Salt and freshly ground black pepper, to taste
1 hard-cooked egg, sliced, for garnish

Soak the herring fillet in cold water to cover, covered, in the refrigerator for 6 to 8 hours or overnight.

Rinse the herring well, pat dry with paper towels, and cut into 1/2 inch cubes.

Place in a large bowl and combine with the potatoes, beets, onion, apple, pickles chopped eggs, and meats.

In a small bowl, whisk the mustards with the vinegar until smooth. Stir in the remaining dressing ingredients, salt and pepper and blend well.

Add the dressing to the salad and toss until the ingredients are evenly coated.

Transfer to a serving bowl and serve garnished with sliced egg. Serves6.