Salted Herring with Creamy Onion and Apple Salad
Herring tastes best fresh on the table, but it can also convince as a matje. The meat is rich in omega-3 fatty acids. Specifically, these are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are abundant in matje herring. Although the meat of sea creatures is very rich in fat, it is indispensable for our body. So every fat calorie is worth it!
Matjes or Bismarck - what is the difference? Matjes are processed herrings that are matured in a brine. Bismarck herrings, on the other hand, are marinated in an acidic marinade of vinegar, oil, onions, mustard and bay leaves.
- 8 Pickled herring
- 4 scallions
- 2 sour Apple
- 200 grams Whipped cream
- 150 grams Yogurt (0.1% fat)
- 1 tsp sharp Mustard
- 1 Tbsp lemon juice
- 1 pinch sugar
- freshly ground peppers
Rinse the fish and pat dry. Rinse the scallions, trim and cut diagonally into rings. Rinse the apples, quarter, core and dice. Mix the crème fraîche with the yogurt, mustard and lemon juice until smooth. Season with salt, sugar and pepper. Add the apples and scallions and toss to combine. Serve with the fish on serving plates.
Garnish with apple wedges and watercress to serve.