Nordic herring salad

Name: Nordic herring salad
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 4 Eggs; 1 glass (370 ml) Gherkins; 2 TEASPOONS medium hot mustard; 150 g Whole milk yoghurt; 250 g Sour cream or crème fraîche; 1-2 TABLESPOONS apple juice; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 2 medium-sized onions; 4 (approx. 250 g) Gherkins; 3-4 Stem(s) Dill; 2 medium-sized apples; 5-6 Bismarck herrings (500-600 g); 7-10 Tbsp Dill flags and lemon slices

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

4 Eggs
1 glass (370 ml) Gherkins
2 TEASPOONS medium hot mustard
150 g Whole milk yoghurt
250 g Sour cream or crème fraîche
1-2 TABLESPOONS apple juice
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
2 medium-sized onions
4 (approx. 250 g) Gherkins
3-4 Stem(s) Dill
2 medium-sized apples
5-6 Bismarck herrings (500-600 g)
7-10 Tbsp Dill flags and lemon slices

Directions

1
Boil the eggs hard for about 10 minutes, rinse and peel them. Drain mustard gherkins, collect cucumber water. Mix mustard, yoghurt, sour cream, 4 tablespoons cucumber water and apple juice. Season to taste with salt, pepper and sugar
2
Peel onions and cut them into rings. Cut gherkins into slices. Wash and finely chop the dill. Wash, quarter, core and chop apples. Stir everything into the cream.
3
Cut herrings into strips, eggs into slices. Mix both carefully with the cream and let it stand in a cool place for 1-2 hours. Season again with salt, pepper and sugar. Garnish with dill flags and lemon slices