Cream matjes with boiled potatoes

Ingredients for 4 servings:

• 6 fish fillets (matjes)
• 4 onions
• 2 juniper berries
• 1 apple
• 250 g crème double or crème fraîche
• 400 g sour cream
• 2 tsp horseradish, grated
• salt and pepper
• 1 pinch(s) of sugar
• 1 bunch of dill
• 1 kg potatoes, new
• 1 tbsp coarse sea salt
• 2 tbsp caraway seeds
• 4 bay leaves

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

Rinse the herring, pat dry, and cut into pieces. Peel the onions and slice them into thin rings, crush the juniper berries. Wash the apple, quarter them, core them, and cut them into wedges. Mix the crème fraîche or crème fraîche with the sour cream, season with horseradish, salt, pepper, and sugar. Stir in the prepared ingredients and refrigerate for at least 2 hours, preferably overnight. Wash the potatoes thoroughly, place them in a pot with salt, caraway seeds, and bay leaves, add water, and simmer for about 25 minutes. Rinse the dill, shake it dry, pluck it from the stems, and finely chop it, then mix it into the creamed herring. Drain the potatoes and serve with the fish.