Soak herring over night, skin and take out all the bones. Rub the milt through a colander, with some of the vinegar. Now chop all other ingredients but eggs to size of a large pea, add milt and mix thoroughly. Will keep a month in cold place. Decorate with sardellen, pickles, hard boiled eggs and beets, olives and parsley.
Or if you desire, mix all together and heap on platter. Separate the eggs. Rub yolks through a fine sieve and chop whites and decorate the mound of salad with alternate strips of white and yellow, keeping line distinct.
© 1903 All rights reserved. Published by Echo Point.