German-style herring with onion

German-style herring with onion

By
From
Encyclopedia of Food and Cookery
Serves
8

Herring are the basis of many Continental first courses. Here they are marinated in sour cream and garnished with onions for a piquant appetiser. Make several days ahead and use as required.

Ingredients

Quantity Ingredient
8 herring fillets
milk or buttermilk
375g light sour cream
60ml white wine vinegar
1 tablespoon olive oil
2 large tart apples, peeled, cored and diced
6 black peppercorns, slightly crushed
1 bay leaf
2 red or white onions, finely sliced, to garnish
parsley or dill sprigs, to garnish

Method

  1. Rinse herring, cover with milk or buttermilk and allow to soak for 2 hours, changing milk several times. Drain, pat dry with paper towels and cut into bite-size pieces. Place in glass or pottery bowl.
  2. Mix together sour cream, vinegar and olive oil and fold remaining ingredients through, except onions, parsley and dill. Pour over herring. Cover and marinate in refrigerator for at least 24 hours, turning mixture once or twice before serving. Top with onion rings and parsley or dill. Serve with a plate of buttered rye bread.
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