This is a recipe you either love or hate – there’s nothing in-between as my experience shows.
I do love it but didn’t make or even eat it for years. My grandmother used to make it very often and I tried to recollect her recipe, add a few things and made it OMS-friendly.
ingredients:
- 100g salted herring filets
- 5 medium large gherkins / pickles diced
- 1 (red) onion thinly sliced
- 1 bunch of fresh dill chopped
- 1/2 apple diced
- 3 bay leaves
- 5 allspice corns
- 5 black pepper corns
- 1 tbsp mustard seeds
- 500g unsweetened, plant-based yoghurt (almond in my case)
- juice of 1/2 a lemon
- 1/2 cup apple cider vinegar or gherkin pickle juice
- optional: 1/2 cup of capers, parsley for garnish
method:
- chop and prepare all the ingredients
- rinse and dry herring filets, place them in a bowl that fits the fridge
- cover with yogurt, vinegar and lemon juice
- add spices and other ingredients, mix well
- let the mixture soak and pass through in the fridge for at least 15h
- season with salt and black pepper if necessary (usually the herring is salty enough that you don’t need to add extra salt after soaking)
- remove pepper and allspice corns and bay leaves
- serve with warm cooked potatoes
