This herring salad, a specialty from the Rhineland, tastes best if it is allowed to marinate in the fridge for 24 hours. It is often served as a main course with potatoes boiled in their skins.
17 people made this
8 salted herring fillets
1 large sweet onion
2 large tart apples
1 tablespoon lemon juice
500ml soured cream
6 white peppercorns, crushed
1/4 teaspoon mustard powder
1 teaspoon finely chopped fresh dill
1 pinch sugar
1 bay leaf
100g gherkins, drained and finely chopped
Method Prep:15min › Extra time:1day chilling › Ready in:1day15min
If the herring is very salty, soak it in cold water for a couple of hours. Drain, rinse and drain again. Pat dry with kitchen paper. Cut into bite-sized pieces.
Peel and halve the onion and cut into thin rings. Blanch it in boiling water for a few seconds, drain and let dry.
Peel and core the apples and chop finely. Mix immediately with the lemon juice in a bowl to prevent them from turning brown.
In another bowl, whisk soured cream, crushed peppercorns, mustard, dill and sugar until smooth. Add the bay leaf, onion, herring and gherkins and stir well to combine. Put in a container with a tightly fitting lid and refrigerate for 24 hours. Remove the bay leaf before serving.