Rhenish Herring Tip

Name: Rhenish Herring Tip
Cook time: 35 min
Total time: 35 min
Yield: 7
Ingredients: 4 Salt herrings (filleted and skinned by the fishmonger; substitute 8 matie fillets); 250 g Sour cream or sour cream; 150 g Whipped cream; 1 TEASPOON Lemon juice; 1 TABLESPOON grated horseradish (glass); 1 TABLESPOON white peppercorns or; 7-10 Tbsp ground white pepper; 7-10 Tbsp Sugar; 2-3 medium gherkins; 2 medium-sized onions; 2 medium-sized sour apples; 1-2 Bay leaves; 7-10 Tbsp Dill

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 7

4 Salt herrings (filleted and skinned by the fishmonger; substitute 8 matie fillets)
250 g Sour cream or sour cream
150 g Whipped cream
1 TEASPOON Lemon juice
1 TABLESPOON grated horseradish (glass)
1 TABLESPOON white peppercorns or
7-10 Tbsp ground white pepper
7-10 Tbsp Sugar
2-3 medium gherkins
2 medium-sized onions
2 medium-sized sour apples
1-2 Bay leaves
7-10 Tbsp Dill

Directions

1
Water herring fillets for approx. 12 hours, renewing the water several times
2
Mix sour cream, cream, lemon juice, horseradish and peppercorns. Season to taste with sugar
3
Cut the cucumbers into thin slices. Peel onions and cut into fine rings. Peel, quarter, core and cut apples into small pieces
4
Dab herrings dry and cut into pieces. Place half onions, half apples, half cucumbers and half herrings one after the other in a stone pot or bowl. Pour half of the sour cream on top. Add laurel. Layer the remaining ingredients in the same way. Cover and leave to stand in the refrigerator for 2-3 days. Garnish with dill. Serve with boiled potatoes and butter