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Traditional Estonian Meat Salad-Lunch Dish
250 gr boiled potatoes
150 gr boiled red beets
100 gr pickled cucumber (if possible salted cucumber)
100 gr schmaltz herring
100 gr lightly smoked ham
50 gr mayonnaise
50 gr sour cream
flavouring salt
mustard, to taste
horseradish, to taste
a pinch of sugar


Peel the boiled potatoes and beets.

Fillet the herring; remove the skin and even the smallest bones.

Cut everything into tiny cubes.

Stir sour cream, mayonnaise, mustard, horseradish, flavouring salt and sugar together to make an even sauce (be careful with mustard and horseradish, taste and add if needed ? there must be enough of both to add zest to the sauce but it must not overpower it).

Mix all the other ingredients together with the sauce. Leave it covered in the fridge for at least one hour (but better if you can make it the day before) and take it out one hour before serving.

Server it in a bowl and cover the surface with finely cut hardboiled eggs before serving.

You can use the dish served with rye bread and accompanied by good beer and a glass of cold (real) vodka.

You can also serve it as a salad together with roast meat or for instance a good tender steak, BUT if you also have a good wine with it I suggest that you use mustard and horseradish more sparingly than if you serve it with beer and vodka.

Preparation Time: 1 hour Serves: 4
Recipe Origin: Estonia
Submitted by:
Irene Weillertsheim

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