Śledzie w Śmietanie

Ingredients

• 500 g salted herring fillets
• 500 ml cold milk for soaking
• 250 ml soured cream, 18 percent
• 3 tbsp thick natural yoghurt
• 1 large onion
• 1 tart apple
• 1 tbsp lemon juice
• 1 tsp caster sugar
• 3 tbsp chopped dill
• 4 allspice berries, crushed
• black pepper
• dark rye bread to serve

Before you cook

• Rinse the salted herring fillets under cold running water.
• Lay the fillets in a shallow dish and cover them with the cold milk.
• Refrigerate the fillets for twelve hours, changing the milk once halfway through.
• Drain the fillets and pat them dry.
• Peel and finely dice the onion.
• Peel and coarsely grate the apple.
• Chop the dill finely.

Steps

1. Cut the drained herring fillets into 3 cm pieces.
2. Toss the grated apple with the lemon juice in a large bowl.
3. Add the diced onion to the bowl.
4. Spoon in the soured cream and the yoghurt.
5. Stir until the dressing is smooth and pale.
6. Season it with the sugar, the crushed allspice and plenty of black pepper.
7. Fold the herring pieces gently through the dressing.
8. Taste and add salt only if the herring needs it.
9. Cover the bowl and chill it for at least two hours.
10. Stir most of the dill through the bowl.
11. Spoon into a shallow serving dish and scatter over the remaining dill.
12. Serve cold with dark rye bread.