Herring tip

Ingredients for 4 servings:

• 6 fish fillet(s) (matjes fillets), the contents of a standard pack
• 1 pack of fish (cream herring)
• 1 onion(s)
• 1 apple, sweet and sour, e.g. Braeburn
• 5 gherkins
• 400 g natural yogurt
• 2 bay leaves
• 8 juniper berries
• pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

A Rhenish family recipe. Quick to make and super delicious. For Ash Wednesday or as a hangover cure.

Rinse the herring fillets under running water, pat dry, and cut into small pieces. Remove the herring from the sauce and also cut into small pieces. Finely chop the onion and cucumber, and the apple. Place everything in a saucepan. Add the herring sauce, yogurt, and all the spices, cover, and let stand in the refrigerator overnight. Stir gently once or twice. Salt is generally not necessary. If you prefer it creamier, you can of course add sour cream or a dash of sweet cream instead of the yogurt. We prefer a lighter version. Just before serving, I always pick out the bay leaves and juniper berries, so don’t forget to count them. We serve it with boiled potatoes.