Matjes in creamy yogurt sauce

Ingredients for 2 servings:

• 6 matjes fillet(s) (double), natural
• 1 m.-sized onion(s)
• 1 apple, e.g. Braeburn
• 500 g yogurt, 1.5% fat
• ½ cup crème fraîche
• 2 tbsp mayonnaise
• 1 tbsp curd
• 150 ml milk
• 3 tbsp sugar
• 1 tsp salt
• lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

nice and fresh, not a calorie bomb, low in acid – for purists

Peel the onion and cut into very thin slices. Peel and core the apple, and cut into fairly small pieces. Mix both thoroughly and drizzle with lemon juice. Split the herring, remove the end piece with the remaining bones, cut into 2-3 cm pieces, and add to the apple and onions. Mix the quark, yogurt, mayonnaise, and crème fraîche with the milk until smooth and season with sugar and salt. The amount of sugar and salt is a matter of taste. Let it stand until the salt and sugar have dissolved, then season again to taste. Now add the yogurt cream to the apple-onion-herring mixture and mix well. Let stand for at least 2 hours and serve with boiled potatoes.