Summary

Ingredients

• 8 fish fillet (s) (herring fillets or bismarck herring)
• 1 cup sour cream
• 2 cups sour cream
• milk
• 1 lemon (s), add the juice from it
• 2 slices lemon (s), untreated
• 2 bay leaves
• 2 small onions, cut into thin rings
• 8 allspice grains
• salt and pepper
• 4 pickles or pickles from the butcher
• 2 large carrot (s)

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Instructions

1. Mix the sour cream and sour cream, add lemon juice, a little milk and salt and pepper and stir everything well. You can already see the consistency of the marinade and change it by adding more or less milk. The way you like it. For us, the marinade is perfect when it is a little creamy.
2. Add the onions cut into rings, the bay leaves, the allspice grains and the lemon wedges to the marinade. Cut the pickled cucumbers into thick slices and the raw carrots into wafer-thin slices and add. You can also briefly cook the carrots whole in a little salted water so that they are a little softer (then the slices can be a little thicker).
3. Finally, add the herrings to the marinade and leave to stand in the refrigerator overnight. Before serving, season again with salt and pepper, possibly adding a little lemon juice. Jacket potatoes have proven themselves as a side dish - but bread does too.
4. Tip: You can also add some of the cucumber water to the marinade, this intensifies the taste even more.