Summary

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

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Instructions

1. Wash, peel, quarter and core the apples. Cut into small cubes.
2. Peel the onions, halve or quarter depending on the size and then cut into fine rings.
3. Squeeze the lemon. Wash the dill, pat dry and finely chop half of the bunch. Put the remaining dill branches aside for decoration.
4. Dab the herring fillets with kitchen paper. Cut into bite-sized pieces and place in a salad bowl.
5. 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.
6. The finished salad should be covered in the refrigerator for at least 3 hours.
7. TIP:
8. 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.
9. But this salad is also highly recommended as a filling main course. Then it is enough for 4 people.
10. Jacket potatoes also taste great.