Herring in homemade garlic mayonnaise

Ingredients for 2 servings:

• 500 g matjes fillet(s) Nordic style
• 1 apple, sour, possibly low in allergens, e.g. Santana
• 1 vegetable onion(s)
• 250 ml oil
• 2 eggs
• 1 tsp Dijon mustard
• 1 clove(s) garlic
• 2 tsp lemon juice
• Salt and pepper, black, freshly ground
• some cayenne pepper
• ½ bunch chives

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours

Paleo, low carb, SiS-suitable

Peel and finely dice the onion. Wash the apple, core it, and finely dice the apple. Hard-boil one egg. Crack the second egg into a blender, peel the garlic, and add it, along with the mustard, a little salt, pepper, and lemon juice. Blend, adding the oil at first very slowly, then a little faster. Supposedly, the ingredients for the mayo should be roughly the same temperature, but I’ve never had a problem with it not setting. It’s important to start with very little oil. The oil you use is certainly a matter of taste; I prefer rapeseed oil—but then it’s no longer Paleo if you get too specific. Cut the herring into bite-sized pieces and the boiled egg into small pieces, and mix with the onion, apple, and mayonnaise. Season with salt, pepper, and cayenne pepper, and let it sit in the refrigerator for at least an hour. Remove from the refrigerator about half an hour before serving, stir thoroughly, and season to taste if necessary. Finely chop the chives, sprinkle over the salad, and serve. This recipe serves 2 people without any side dishes. If you’re not looking for a low-carb option, you can also serve it with boiled potatoes and feed up to 4 people.