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Herring-and-Beet Salad

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  • Servings: makes 32 hors d'oeuvres

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  • 2 medium beets (3 ounces each) stem end trimmed
  • 1 small cucumber, cut into 1-by-1/4-inch sticks
  • Pinch of salt
  • Pinch of sugar
  • 3 ounces pickled herring, cut into 1-by-1/4-inch strips (1/2 cup)
  • 1/2 cup mayonnaise
  • 2 tablespoons minced red onion
  • 2 teaspoons wasabi powder whisked with 2 tablespoons hot water

How to make this recipe

  1. In a medium saucepan, cover the beets with water and bring to a boil. Simmer over moderate heat until tender, about 45 minutes. Peel the beets and cut them into 1-inch-by-1/4-inch strips.
  2. Meanwhile, in a small bowl, toss the cucumber with the salt and sugar and let stand for 10 minutes. Squeeze out the excess moisture.
  3. In a large bowl, toss the beets with the herring, mayonnaise and onion. Spoon 2 rounded teaspoons of the herring salad onto Chinese soup spoons. Garnish with a few cucumber sticks and a dollop of wasabi paste and serve.
Contributed By Photo © Tina Rupp Published December 2008

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