Creamed herring in boiled potatoes

Ingredients for 4 servings:

• 4 potatoes
• 4 herring fillets
• 1 m.-sized apple
• 2 m.-large shallot(s)
• 10 small gherkins
• 300 ml cream
• 1 shot of white wine vinegar
• 2 tsp dill tips
• 1 cup of crème fraîche, approx. 150 – 200 g
• n. B. sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 35 minutes

Peel the shallots and slice into rings. Quarter the apple, peel and slice into wedges, then cut the wedges into small pieces, then add to the shallots. Slice the gherkins into small pieces and add them. Add the herring fillets to the other ingredients and cover everything with the cream. Add a splash of white wine vinegar and the dill tips. Do not add salt; the herring is salty enough. Cover and refrigerate for at least 12 hours. After the marinade has rested, add the crème fraîche. If the marinade is too acidic, season with sugar. Cook the potatoes with the skin on but without salt for about 20-25 minutes until tender. Slice the potatoes lengthwise and place a herring with the sauce inside each one. Arrange and serve.