Summary

Ingredients

• 8 fish (herring), whole
• 2 apples (Boskoop)
• 4 large onion (s)
• 4 egg (s), hard-boiled
• 4 medium pickled cucumber (s)
• 1 tablespoon capers, heaped
• 1 tablespoon parsley
• some pepper
• 1 cup sour cream
• 1 cup natural yogurt

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Instructions

1. Peel the herring, remove the bones and cut into pieces. Peel and core the apples and cut into cubes. Peel the onions and cut them into large cubes. Peel and dice the eggs. Peel the pickles and cut into slices.
2. Put everything in a bowl. Add the capers without the stock, also finely weighed, fresh or dried parsley. Season with pepper. Fold in the sour cream and yogurt. Mix everything well again. Let steep in the refrigerator until serving.
3. You can also replace yoghurt and sour cream with quark. Serve the matjessalat with jacket potatoes.