Flowers Herring Cocktail
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 3 hrs 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 800 g fish fillet (s), (Bismarck herrin fillets fresh from the fish counter)
- 700 g apples, (weihed cleaned)
- 4 onion (s)
- 4 cups sour cream, 200 g each
- 100 g cream
- 1 tablespoon oil
- 1 lemon (the juice it)
- 1 bunch dill, (half it for decoration)
- 2 pinches sugar
- some salt and pepper, black from the mill
- curry
Print Recipe
Pin Recipe Instructions
- Wash, peel, quarter and core the apples. Cut into small cubes.
- Peel the onions, halve or quarter depending on the size and then cut into fine rings.
- Squeeze the lemon. Wash the dill, pat dry and finely chop half of the bunch. Put the remaining dill branches aside for decoration.
- Dab the herring fillets with kitchen paper. Cut into bite-sized pieces and place in a salad bowl.
- In another bowl, mix the sour cream with the cream, 1 tablespoon of neutral oil and the juice of the lemon to a smooth cream and season with 2 pinches of sugar, just a little salt, black pepper from the mill and a little curry (if you like). Pour the sour cream over the fish and carefully mix everything together.
- The finished salad should be covered in the refrigerator for at least 3 hours.
- TIP:
- For a party you can fill the salad as a cocktail into 10 small glasses, insert a small fork or a small spoon into each and garnish each glass with a small sprig of dill.
- But this salad is also highly recommended as a filling main course. Then it is enough for 4 people.
- Jacket potatoes also taste great.
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