Friday, October 19, 2007
Sillisalaatti - Herring Salad: Part II
Here is a revised recipe for Sillisalaatti (Herring Salad) or in this case Lohisalaatti (Smoked Salmon Salad). Photo of verrine coming soon...
The Revised Recipe: Sillisalaatti/Lohisalaatti
1 Four ounce package of Smoked salmon – chopped into small bite sized pieces. (note that pickled herring can be substituted for the salmon)
2 Yukon gold potatoes – boiled and cubed
2 carrots – boiled and either sliced or cubed
4 to 5 fresh beets – see directions below for roasting
3 Finely chopped kosher dill pickles
1 minced shallot
Reduced fat sour cream
Roasted Beets: Preheat oven to 350 degrees F. Wash and dry beets. Cut off beet greens 1 inch from top of beets. The beet greens may be reserved for another use. Rub beets with olive oil and place in a roasting plan. Sprinkle with coarse salt. Cover pans tightly with foil and roast until beets are just tender, about 1 hour. Cool and chop into dice.
Mix the diced beets with two to three tablespoons of sour cream. Mix the cubed potatoes with two to three tablespoons of sour cream.
In four decorative, clear glass bowls or glasses, layer the ingredients. For example:
A thin layer of the beet/sour cream mixture
A thin layer of the smoked salmon (or herring)
A thin layer of the potato/sour cream mixture
A thin layer of the carrots
Another thin layer of smoked salmon (or herring)
Sprinkle the top with the chopped pickles and minced shallot