HERRING SALAD WITH APPLES, DILL PICKLES AND HORSERADISH
Yield: 4 to 6 servings
8 large matjes herring fillets, about 1 pound
1 cup buttermilk
1 cup sour cream (use light sour cream, if desired)
1/3 cup plain yogurt (use low-fat or non-fat yogurt, if desired)
1 medium yellow onion, finely chopped
2 medium tart apples, peeled, cored, coarsely chopped
2 medium dill pickles, minced
1 tablespoon prepared horseradish
1 tablespoon each, about: fresh lemon juice, sugar
Salt, freshly ground black pepper to taste
Lay the herring fillets in a shallow baking dish. Add the buttermilk,
cover, and marinate in the refrigerator overnight.
On the next day, drain and rinse the herring fillets well, then
cut into bite-size pieces. Place the herring in a shallow glass or
porcelain baking dish.
Combine the sour cream, yogurt, onion, apples, pickles, horseradish,
lemon juice and sugar. Taste for lemon juice and sugar and add a
bit more of each, if needed-there should be a light lemon flavor
and just enough sugar to mellow the tartness. Season the sauce to
taste with salt and pepper. Spoon over the herring, cover, and
marinate several hours in the refrigerator before serving.