Fish salad with Bismarck herring

Ingredients for 4 servings:

• 3 eggs, hard boiled
• 4 jacket potatoes, cooled
• 5 gherkins (cornichons)
• 1 small can of peas
• 1 small apple, sour
• 1 cup sour cream
• 2 cups of natural yogurt
• ½ onion(s)
• 2 tbsp cucumber juice
• 2 tbsp vinegar (Bismarck herring vinegar)
• e.g. salt and pepper
• dill
• Mustard
• 1 jar fish (Bismarck herring)

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

in the light or rich version!

Peel the eggs and the cooled potatoes. Cut the Bismarck herring, eggs, and potatoes into equal-sized strips. Cut the onion, apple, and pickled gherkins into slightly smaller pieces and place them in a bowl with the peas. Season with the vinegar from the pickle and herring jar, salt, pepper, dill, and mustard to taste. Finally, pour over the sour cream and natural yogurt and mix everything together (for a richer version, use a tub each of crème fraîche, sour cream, and mayonnaise instead of the sour cream and yogurt). Then refrigerate for at least 4-5 hours. The fish salad is great to prepare the day before. Let it stand at room temperature for a while before eating so it isn’t too cold. I serve it with fresh baguette.