Marinated matje herrings with a difference

Ingredients for 4 servings:

• 4 herring fillets
• 5 m.-sized carrot(s)
• ¼ small celery
• 1 apple
• 2 cups of sour cream, approx. 200 g each
• 1 tbsp mayonnaise
• 1 tsp dill tips
• 4 bay leaves
• 6 juniper berries

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 45 minutes

with vegetables

Wash and trim the carrots and celery, and cut into small cubes. Cook the vegetables in a pot in lightly salted water until soft. Remove any bones from the herring fillets and cut into bite-sized pieces. Peel and core the apple, and also cut the flesh into pieces. Place the herring fillets and apple pieces in a bowl with a lid. Add the sour cream, mayonnaise, and dill, along with the bay leaves and juniper berries, and mix well. Drain the vegetables in a sieve, rinse with cold water, allow to drain, and add to the herring. Mix everything well again, cover, and refrigerate. Let the marinated herring marinate in the refrigerator for at least 5 hours. Serve with boiled potatoes.