There is very little difference between the various herring salads which are so popular in Norway, Sweden, Russia and Germany, either served as hors-d’œuvre, or as a salad course. The difference would seem to be more in the way these salads are dressed than in the actual ingredients.
In Norway, herring salad is made as follows: Soak 10 salt herrings in cold water for 5 to 6 hours. Remove from the water and dry the fish. Take the same weight of cooked veal, the same of potatoes, beetroot and apples and 2 small pickled cucumbers. Cut all the ingredients in small cubes and put in the salad bowl. Mix 2 tablespoons of vinegar with 2 of oil, a little sugar, 1 wineglass of claret, and the juice from the beetroot. Pour this dressing over the salad and let stand for 12 hours. Before serving, cover with a sauce made with 2 tablespoons of oil and 2 of vinegar, seasoned with salt and pepper. The oil and vinegar are put in a small saucepan, which is stood in a larger one, in boiling water. The oil and vinegar are stirred till the mixture becomes quite thick. Garnish the salad with hard-boiled egg and beetroot.