Marinated herring from Schlabendorf

Ingredients for 2 servings:

• 0.38 liters of milk (3.5%)
• 50 g mayonnaise
• ½ liter sour cream
• 1 lemon(s), the juice
• 3 tbsp oil (linseed oil)
• 2 small gherkins
• 2 small onions
• 4 fish fillets (delicatessen herring/Bismarck herring)
• 50 g capers
• Salt
• Pepper, white
• possibly chives, cut into rolls

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

called an old family recipe

Whisk together the milk and mayonnaise. Then add the sour cream and lemon juice and season with salt and pepper. Then mix in the appropriate amount of linseed oil (in the Spreewald region, you might even need a bit more, but it takes some getting used to). Finely dice the gherkins. Peel the onions and slice them into thin rings. Leave the capers whole or halve them, and cut the herring fillets into bite-sized pieces. Stir everything into the sauce and let it simmer for at least 24 hours. Garnish with chives before serving. This dish goes best with boiled potatoes.