Chef/owner Kurt Wagner,
Gasthaus Gutenberger
The mild fish provides a delicate base for the tang of the sauce, which is offset by the sweetness of the apple and onion.
Ingredients
8 herring fillets
1 cup mayonnaise
1 cup heavy cream
1 cup sour cream
1/2 cup pickle brine
1 large onion, sliced
1 apple, cored and diced
1 medium pickle, diced
1 tsp fresh dill, chopped
1/4 cup lemon juice
ground pepper to taste
pumpernickel bread, sliced
Method
- In a colander, rinse herring fillets under cold water. Pat dry with paper towel and set aside.
- In a large bowl, combine mayonnaise, sour cream, cream, pickle brine, lemon juice and dill. Mix until blended.
- Add onions, pickles, apples and pepper. Stir to combine.
Assembly
- Place herring fillets on a chilled plate. Pour sauce over fillets.
- Garnish with lemon slices and fresh dill.
- Serve with slices of pumpernickel bread.
Yield 4 servings