Herring tip with jacket potatoes

Name: Herring tip with jacket potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 Salted herring fillets (filleted by the fishmonger and cut from the skin; alternatively 8 matje fillets); 2 Onions; 2 Apples (e.g. Elstar); 100 g Gherkins; 250 g Schmand; 150 g Whipped cream; 1 TEASPOON Lemon juice; 1 TABLESPOON white peppercorns; 1 TABLESPOON Horseradish (from the jar); 7-10 Tbsp Sugar; 1 Bay leaf; 7-10 Tbsp Dill

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 Salted herring fillets (filleted by the fishmonger and cut from the skin; alternatively 8 matje fillets)
2 Onions
2 Apples (e.g. Elstar)
100 g Gherkins
250 g Schmand
150 g Whipped cream
1 TEASPOON Lemon juice
1 TABLESPOON white peppercorns
1 TABLESPOON Horseradish (from the jar)
7-10 Tbsp Sugar
1 Bay leaf
7-10 Tbsp Dill

Directions

1
Water herring fillets for 12 hours, renewing the water several times. Peel onions and cut into fine rings. Peel, quarter, core and cut apples into small pieces. Cut cucumbers into thin slices. Whip sour cream and cream until creamy. Stir in lemon juice, peppercorns and horseradish. Season to taste with sugar.
2
Drain herring fillets and cut into pieces. Put a layer of onions, apples and cucumbers into the stone pot. Spread half of the herring fillets on top and place the bay leaf on top. Pour half of the sour cream over it. Lay the rest of the ingredients on top of each other in the same way. Leave in the fridge for 2-3 days. Garnish the herring stew with dill and serve with small potatoes in the skin and cooled butter
3
waiting time approx. 36 hours