Herring Salad with Beets and Apples
Rinse beets and steam for about 45 minutes. Rinse and peel, cool until warm.
Cook eggs for about 10 minutes or until hard-boiled, rinse in cold water and peel, press through the ricer.
Pat dry herring and cut into fine strips. Peel apple, halve and core, grate finely. Mix with 1 tablespoon of lemon juice and honey.
Grate beets finely. Mix with remaining lemon juice and oil, season with salt, pepper and cumin powder.
Place about 2/3 of herrings into glasses. Top with apple and beets. Spread with sour cream and pile eggs loosely on top. Top with remaining herring. Refrigerate for 30 minutes.
Garnish with salmon caviar and dill. Serve.