Flowers Herring Cocktail

Ingredients for 10 servings:

• 800 g fish fillet(s) (Bismarck herring fillets fresh from the fish counter)
• 700 g apples (peeled and weighed)
• 4 onions
• 4 cups of sour cream, 200 g each
• 100 g cream
• 1 tbsp oil
• 1 lemon(s), (the juice)
• 1 bunch of dill (half of it for decoration)
• 2 pinches of sugar
• some salt and pepper, black from the mill
• curry

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

ideal for parties – but also as a filling main course with boiled potatoes

Wash, peel, quarter, and core the apples. Cut into small cubes. Peel the onions, halve or quarter them depending on their size, and then slice them into thin rings. Squeeze the lemon. Wash the dill, pat it dry, and finely chop half the bunch. Set aside the remaining dill sprigs for garnish. Pat the herring fillets dry with kitchen paper. Cut into bite-sized pieces and place in a salad bowl. In another bowl, mix the sour cream with the cream, 1 tablespoon of neutral oil, and the lemon juice until smooth. Season to taste with 2 pinches of sugar, a little salt, freshly ground black pepper, and a little curry powder (if desired). Pour the sour cream over the fish and mix everything together gently. The finished salad should be covered and refrigerated for at least 3 hours. TIP: For a party, you can serve the salad as a cocktail in 10 small glasses, insert a small fork or spoon into each one, and garnish each glass with a small sprig of dill. This salad is also highly recommended as a filling main course. It serves 4 people. It goes wonderfully with boiled potatoes.