Summer herring salad with currants

Ingredients for 4 servings:

• 2 onions
• 2 pickled cucumbers
• 2 apples
• 9 herring fillets
• 2 cups sour cream
• Salt and pepper, freshly ground
• 1 small jar of cucumber water
• 1 bay leaf
• 8 juniper berries
• 200 g currants, red
• 1 tbsp honey
• 2 tbsp balsamic vinegar
• 2 tbsp Dijon mustard

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 35 minutes

Peel the onions and slice into thin rings. Then slice the pickled gherkins. Wash the apples, core them, quarter them, and slice them. Cut the herring fillets into bite-sized pieces. Once all the ingredients are finely chopped, place them in a bowl and stir in the sour cream. Season with salt and pepper to taste. Briefly boil the pickle water with the bay leaf and juniper berries and add to the salad. Mix everything well and let it rest in the refrigerator for at least 2 to 3 hours before serving. In the meantime, puree the currants (reserve a few for garnish) with the honey, balsamic vinegar, and Dijon mustard. Stir them into the herring salad before serving. Garnish with a few currants. In the Vogelsberg region, this is served with boiled potatoes.