John Myers
Ingredients:
- 100 g pumpernickel
- 400g herring fillets
- 1 sour apple
- 200 g cooked beetroot
- 1 organic lemon
- 150g Creme fraiche Cheese
- 2 tbsp white balsamic vinegar
- 1 teaspoon sugar
- 1 bunch dill
- 1 bunch chives
- Salt
- pepper
Chop the pumpernickel not too finely and roast in a pan without fat for 10 minutes over medium heat, and season with salt and pepper. Cut the matjes fillets crosswise into 1 cm wide strips. Wash the apple, quarter, core, and eighth, and cut the eighths crosswise into thin slices. Cut the beetroot into quarters or eighths, depending on their size, and slice them crosswise – not quite so thinly, otherwise, they will fall apart. Mix the matjes, beetroot, and apple in a bowl.
For the dressing, rinse the lemon in hot water and finely grate half of the zest. Squeeze the lemon. Mix the crème fraîche with about 3 tbsp lemon juice, lemon zest, balsamic vinegar, and sugar until smooth. Wash the herbs, shake dry, remove the stalks and roughly chop. Mix half of the herbs with the dressing and season generously with salt and pepper. Mix with the herring salad. Garnish the salad with the remaining herbs and the pumpernickel crunch.
