Matjes salad with dill

Ingredients for 6 servings:

• 10 herring fillets
• 1 m.-sized apple, Boskop
• 3 m.-large gherkins
• 5 shallots
• 1 tsp pepper, ground black
• 2 tbsp dill, dried
• 1 m.-sized egg(s)
• ¼ liter rapeseed oil
• 2 tsp mustard, medium hot
• ½ tsp sea salt, fine
• 1 dashes lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

goes well on a cold buffet

First, put all the ingredients for the marinade (mayonnaise) into a tall, slim mixing bowl so the temperatures can adjust. This is very important for success; you want a creamy mayonnaise, not a runny sauce. Now eighth the apple, core it, peel it, and cut it crosswise into thin slices. Sprinkle with lemon juice. Thinly slice the gherkin, and cut the shallots into very fine rings. Pat the herring fillets dry with a paper towel, if necessary, and cut into bite-sized pieces. Sprinkle with dill and pepper, and mix everything together. Now finish the mayonnaise. To do this, place the hand blender on the bottom of the mixing bowl and operate the switch in bursts at first. You can now see how an emulsion forms. You can also hear this very well in the sound of the blender; it seems to grab onto nothing. Now you can work your way up while the machine is running, mixing all the ingredients from the bottom up. If, contrary to expectations, the mayo is too thin, add a little more oil in a fine stream while the blender is running. Finally, season the mayo to taste and mix it into the salad. It’s best to let it sit, covered, in the refrigerator for a while. Serve with boiled potatoes or good brown bread.