Marinated herring with mayonnaise and crème fraîche

Ingredients for 2 servings:

• 300 g herring fillet(s) (salt herring fillet)
• 1 jar mayonnaise
• 1 cup crème fraîche with herbs
• 1 tsp, heaped mustard, medium hot
• 2 m.-sized onion(s)
• 1 apple, sour
• 2 m.-large carrot(s)
• 6 m.-large gherkins
• 2 bay leaves
• 5 allspice berries
• 10 peppercorns
• 5 juniper berries
• Salt
• e.g. whole milk

Instructions

Working time approx. 25 minutes; Rest time approx. 2 days 2 hours; Cooking/baking time approx. 6 minutes; Total time approx. 2 days 2 hours 31 minutes

a recipe from my grandma Isolde

Soak the salted herring fillets in plenty of cold water for about 2 hours and cut into fork-sized pieces or leave whole. Peel the carrots, cut into 4 mm thick slices, add to boiling water, and blanch for 5 minutes. Peel the onions and cut into not-too-thick half rings. Blanch for 1 minute in the pickle liquid. Cut the pickle and peeled apple into the same size as the carrots. Whisk together the mayonnaise, crème fraîche, mustard, milk, and salt to make a sauce. You can adjust the desired thickness of the sauce by adjusting the amount of milk you add. Finally, mix all ingredients thoroughly, cover, and refrigerate for 2 days. This goes best with boiled potatoes.