1 salt herring (about 1 lb.)
1 1/2 c. diced boiled potatoes
1 1/2 c. diced pickled beets
1/3 c. diced pickled cucumber
1/2 c. diced apple
1/4 c. chopped onion
1/2 c. heavy cream

DRESSING:

1/4 c. vinegar
2 tbsp. sugar
Dash of pepper
Garnish: hard boiled eggs and parsley

Fillet fish and soak overnight in cold water in cool place, preferable refrigerator. Remove small bones and skin. Rinse and drain, dice herring. Mix all ingredients for salad in large bowl thoroughly but carefully. Shake all ingredients for dressing. Let stand a few minutes and pour over. Blend gently. If desired 1/2 cup whipped cream may be added. Pack in to glass bowl or mold, rinsed in cold water. Chill. Serve as smorgasbord dish from bowl or unmolded. Garnish with hard cooked eggs and parsley or with 1/2 cup sour cream beaten stiff and colored with brine from pickled beets.