Herring Salad with Beets and Apple
Dice beets. Rinse the apple, cut into quarters, remove seeds and cut into cubes. Peel the onion and chop finely. Drain the pickles and finely dice. Pat the herring dry and cut into bite-sized pieces. Dice hard-boiled eggs into small cubes.
Mix the beets, onion, pickles and apple with the oil, vinegar and sugar. Season with salt and pepper and stir in creme fraiche. Allow to marinate about 20 minutes, then season to taste. Loosely fold in pieces of herring and eggs. Serve in bowls with fresh yeast rolls, if desired.