Poppy seed-crusted tench
Top chef Lukas Nagl serves local tench with creamy cucumber vegetables, chilli, and grilled...
Pickled Herring with Sour Cream, Apple, and Onion
Sour brings joy – and adds a healthy touch. Enjoying these herring fillets with a refreshing pint enhances the experience even more!
Cooking time: 20 minutes
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 8 | pickeld herring fillets | |
| 1 | large, sweet and sour apple (e.g. Topaz) | |
| 1 | small red onion | |
| Juice of 1 Lemon | ||
| 250 | ml | sour cream |
| Generous amount of freshly grated nutmeg (to taste) | ||
| 1 | bunch | dill |
| 8 | slice(s) | buttered black bread (e.g., pumpernickel or rye bread) |
| Salt | ||
| Black pepper, freshly ground | ||
- Herring fillets marinated in a mild, slightly sweet salt brine work best. If the brine is rather salty, rinse the fillets thoroughly under cold running water and pat them dry with kitchen paper.
- Peel, core, and cut the apple in very thin, crescent-shaped slices. Slice the red onion thinly and marinate it together with the apple slices in lemon juice. Let it sit for at least 10 minutes. Put the sour cream in a bowl and add the grated nutmeg. Season with salt and pepper. Reserve a handful of nicely picked dill leaves for garnish.
- Coarsely chop the rest and mix it into the sour cream, then fold in the apple-onion mixture. The salad can be prepared a few hours in advance and kept in the refrigerator.
- To serve, place the salad on a plate, arrange the herring on top, and garnish with dill and freshly ground black pepper. Serve with buttered rye bread.
