Pickled Bismarck herring

Ingredients for 4 servings:

• 2 jars of fish fillet(s) (Bismarck herring in a mild infusion) 500 g each
• 1 m.-sized carrot(s)
• 1 small celeriac
• 1 apple, sour
• 10 peppercorns – black peppercorns
• 1 tbsp maple syrup or sugar
• 50 ml vinegar, light
• 4 onions
• 2 large gherkins
• 2 bay leaves
• 125 g light mayonnaise
• 1 tbsp spice mix (pickling spice)
• 500 ml cream substitute (Alprosol) or crème fraîche
• 500 g yogurt, mild, lactose-free
• e.g. Worcestershire sauce
• Pepper, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

lactose-free

Peel the onions and cut into thin half rings. Peel the carrot and celery, cut into nice pieces, and cook until half-soft. Remove from the water and finely chop in a food processor, then let cool. Reserve the cooking water, bring back to a boil, and briefly blanch the onions in it. Then let these also cool. Peel the apple, cut into small pieces, and place in a slightly larger bowl. Add the vinegar, maple syrup, peppercorns, bay leaves, and pickling spice and mix. Cut the gherkins into small cubes and fold in. Now add the mayonnaise, Alprosol or crème fraîche, 100 ml of the Bismarck herring infusion, and the yogurt, and stir in. Stir in the onion rings, carrot, and celery pieces. Remove the Bismarck herring from the infusion and place in the marinade. Season to taste with pepper and Worcestershire sauce. Cover the bowl with the Bismarck herring and let it marinate in the refrigerator for a day. Serve with boiled potatoes.