Marinated herring

Ingredients for 4 servings:

• 1 kg salted herring
• 250 ml milk
• 500 ml buttermilk
• 4 tbsp cream cheese or mayonnaise
• 4 m.-sized onion(s)
• 3 m.-large cucumber(s), sour or pickled gherkins
• 1 medium-sized lemon(s)
• 1 m.-sized apple
• 2 tbsp oil
• 4 large bay leaves
• 10 allspice berries
• 1 tbsp peppercorns, crushed
• 1 pinch of salt
• 1 pinch(s) of sugar
• n. B. vinegar

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

suitable for boiled potatoes, adapted from Kurt Drummer

Wash, rinse, and gut the salted herring thoroughly. Remove the bones, then cut off the head, tail, and dorsal fin and rinse again. Soak in the herring milk overnight, then marinate for another 3 to 4 hours. Cut the onions into rings, the cucumbers into slices, and the lemon into thin slices without the peel. Peel and quarter the apple, remove the core, and cut the quarters into thin slices. Layer the prepared herring in a bowl or stoneware pot, alternating with onion rings, sliced ​​pickles or gherkins, lemon slices, apple slices, 3 to 4 bay leaves, allspice berries, and pepper. Mix the quark or mayonnaise with the buttermilk and the milk in which the herring were marinated until smooth. Mix in the finely chopped herring milk, season with a few drops of vinegar, a pinch of sugar, and a pinch of salt, and stir in the oil. Stir thoroughly again and pour over the herring. The marinade should cover the herring well. Cover and refrigerate for at least one, preferably two, days. Serve with boiled potatoes.