Marinated herring

Ingredients for 2 servings:

• 1 pack of herring fillet(s)
• 2 m.-sized onion(s)
• 2 apples
• 4 gherkins
• 2 bay leaves
• 8 juniper berries
• e.g. salt and pepper
• 200 ml whipped cream
• 150 g Creme Vega
• 1 tsp, crushed paprika powder, sweet
• 1 pinch of nutmeg
• 4 tbsp cucumber juice
• 2 tsp lemon juice
• 2 dashes of green Tabasco, optional
• 1 tbsp, levelled sugar

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

dairy-free version (for people with food intolerance)

Rinse the herring a little, cut into strips about 1 cm wide, and place in a bowl. Peel the onions, halve them, and cut them into cubes or rings (it’s better to set them aside if you don’t want to eat so many raw onions). Peel, quarter, and core the apples, cut them into small pieces, and drizzle with lemon juice. Halve the gherkins lengthwise and cut them into thin slices. Add everything to the fish. Stir in the cream and crème fraîche substitutes. Add the spices and cucumber juice, mix well, and cover and let stand in the refrigerator overnight. Season again to taste and add a little vinegar or cucumber juice, if desired. Serve with boiled potatoes. With the milk substitutes used here, I could hardly taste any difference to the cream or cream and sour cream version.