Pickled Herring with Apple and Creamy Dill Sauce
- 1 bunch Arugula
- 1 sour Apple (such as Granny Smith)
- 1 Tbsp lemon juice
- 200 grams Whipped cream
- 150 grams Natural yogurt
- 2 Tbsps White vinegar
- 3 Tbsps olive oil
- 1 tsp freshly grated Horseradish
- freshly ground peppers
- 1 pinch sugar
- 1 ½ Tbsps freshly chopped Dill
- 8 Pickled herring (in oil)
- Dill (for garnish)
Rinse the arugula and shake dry. Rinse the apple, cut into quarters, remove the seeds and chop finely. Immediately sprinkle with lemon juice. Mix the crème fraîche with the yogurt, vinegar, oil and horseradish and season with salt, pepper and sugar.
Toss the apple and chopped dill with the cream sauce. Arrange the arugula on a serving plate, arrange the drained herring over the lettuce and top with dill cream sauce. Serve garnished with dill.