Preparation
- Peel the potatoes and carrots, cut into small cubes, boil in salted water for 10 to 15 minutes until tender, drain and leave to cool completely.
- Pat the herring dry, remove any bones if necessary and cut into bite-sized pieces about 1 cm wide.
- Peel and core the apples and cut into small cubes, as with the gherkins, and finely dice the onion.
- For the dressing, stir the mayonnaise, soured cream, pickling liquid and mustard until smooth and season with salt, pepper and sugar.
- Mix the potatoes, carrots, apples, gherkins and onion in a bowl, add the fish and carefully fold in the dressing so the herring pieces do not fall apart.
- Leave the salad to infuse in the fridge, covered, for at least 2 hours, ideally overnight, and taste again before serving.
Drink with it
Pale lager · excellent match
Pils or Helles, well chilled
Carbonation and hop bitterness cut through the mayonnaise, and the acidity of the gherkin and apple stays fresh.
Pils or Helles: What's the Difference?Vodka · excellent match
Clear vodka, ice-cold and neat from a shot glass
The cold, neutral spirit clears salt and fat after every bite, as Korn or vodka has always done with pickled herring.
What Is Vodka? Raw Materials, Flavor, and CocktailsWhite wine · good match
Grüner Veltliner or dry Riesling
Lively acidity keeps pace with the pickling liquid, and the peppery spice of the Veltliner goes with mustard and onion.
Which wine pairs with food? A simple approach to choosingFruit brandy · good match
Apple brandy, chilled, neat
The apple note picks up the apple in the salad, and the alcohol loosens the fat in the dressing.
What is Calvados? Apple brandy with origin