Herring skewer with yogurt and sour cream

Ingredients for 4 servings:

• 8 herring fillets (fresh from the fish counter)
• 1 kg potatoes, new, waxy
• 50 g ham, diced
• 1 large onion(s)
• 1 bunch of chives
• 2 large gherkins
• 4 tbsp cucumber juice
• 300 g yogurt, whole milk
• 250 g sour cream
• 2 pinches of sugar
• some salt and pepper, black from the mill
• 1 dashes lemon juice, freshly squeezed

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

with boiled potatoes

Wash the potatoes and cook in water for about 20 minutes until al dente. Meanwhile, fry the ham cubes in a pan until crispy. Drain on kitchen paper and let cool. Wash the chives and cut into fine rolls. Peel, quarter, and finely slice the onion. Thinly slice the gherkins. Mix the sour cream with the yogurt and gherkin juice until smooth and season to taste with just a little salt, some freshly ground black pepper, and 2 pinches of sugar. Fold the cooled ham cubes, onion, and gherkins into the sauce. Pat the herring fillets dry and cut into bite-sized pieces. Mix loosely with the sauce. Finally, fold in the chive rolls and let marinate in the refrigerator for about 1 hour. Serve the herring sticks either directly on plates or in a bowl. Peel the potatoes and serve separately.