Herring salad

Name: Herring salad
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 3 Eggs; 1 glass (370 ml; separation weight: 215 g) Gherkins; 1 TEASPOON medium hot mustard; 150 g Whole milk yoghurt; 1 (250 g ) Mug of sour cream; 1-2 TABLESPOONS apple juice; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 2 Onions; 100 g Gherkins; 2 small apples; 8 Bismarck herrings (approx. 50 g each); 3-4 Stem(s) Dill; 7-10 Tbsp Dill flags and lemon slices

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

3 Eggs
1 glass (370 ml; separation weight: 215 g) Gherkins
1 TEASPOON medium hot mustard
150 g Whole milk yoghurt
1 (250 g ) Mug of sour cream
1-2 TABLESPOONS apple juice
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
2 Onions
100 g Gherkins
2 small apples
8 Bismarck herrings (approx. 50 g each)
3-4 Stem(s) Dill
7-10 Tbsp Dill flags and lemon slices

Directions

1
Boil the eggs in boiling water for about 10 minutes until hard, drain, rinse cold and peel. Drain mustard gherkins and collect the gherkin water. Mix mustard, yoghurt, sour cream, 4 tablespoons cucumber water and apple juice.
2
Season to taste with salt, pepper and sugar. Peel onions and cut into rings. Cut gherkins into slices. Wash and quarter apples and cut out the cores. Cut apple quarters into fine slices.
3
Cut the herring into pieces. Wash the dill, dab dry, cut finely and stir into the yoghurt cream. Cut the eggs into slices. Carefully mix onions, gherkins, gherkins, apple slices, Bismarck herring and eggs.
4
Leave the salad in a cool place for about 1 hour. Season again with salt, pepper and sugar. Serve garnished with dill pennants and a slice of lemon if desired.