Summary

Ingredients

• 3 egg (s)
• 1 small Jar cucumber (mustard cucumber)
• 1 teaspoon mustard, medium hot
• 150 g yourt (whole milk yourt)
• 250 g sour cream or creme fraiche
• 2 tablespoon apple juice
• salt
• Pepper from the grinder
• 1 pinch (s) sugar
• 0.5 ½ bunch dill
• 2 onions)
• 100 g pickled cucumber (s)
• 2 apples
• 8 piece (s) fish (Bismarck herrings, á approx. 50g)

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Instructions

1. Boil the eggs hard for about 10 minutes. Drain, rinse in cold water and peel off. Drain the mustard cucumber and collect the cucumber water. Mix the mustard, yoghurt, sour cream, 4 tablespoons cucumber water and apple juice. Season with salt, pepper and sugar. Pluck the dill flags, cut finely and stir in. Cut the onions into rings, the pickles into slices and the apples into thin wedges. Cut the herring into pieces and the eggs into wedges. Carefully mix the onions, mustard and pickles, apples, herring and eggs. Carefully mix in the salad dressing. Cover the lettuce in a cool place and let it steep for about 1 hour. If necessary, season again with salt, pepper and sugar.