Matjes fillets Rhenish style

Ingredients for 4 servings:

• 2 packs of herring fillet(s) approx. 200 g each
• 1 cup sour cream, approx. 200 g
• 1 cup of crème fraîche, approx. 200 g
• 200 g yogurt
• 4 tbsp mayonnaise
• 2 apples, Gala or Jonagold
• 2 onions
• 8 pickles
• 2 tbsp cucumber vinegar
• 1 bunch of dill
• some salt and pepper
• 1 tbsp sugar
• 1 tsp horseradish, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Let the herring fillets rest in cold water for 30 minutes. In the meantime, whisk together the cream, crème fraîche, yogurt, mayonnaise, and cucumber vinegar until smooth. Peel and dice the apples and onions, and add them to the cream. Dice the cucumbers and add them as well. Wash and finely chop the dill, and add it. Season with salt, pepper, and sugar. Drain the herring fillets, cut them into 2-3 cm pieces, and add them to the cream. Stir in the horseradish. Let them rest in the refrigerator for 2-4 hours. Season again if necessary. This goes well with boiled or unboiled potatoes.