Herringsalat

My father came from Holstein where this dish is particularly popular.  It's also popular in the Denmark and Scandinavian countries, although variations exist throughout Germany.  I added the apples to my mother's recipe, and I use fewer red beets than she did, but otherwise this recipe is close to what I grew up with.

This recipe makes about 3 or 4 servings. 

Ingredients:

• 250 grams (1/2 lb) pickled herring fillets, drained and diced small.
• 2 medium apples, cored, peeled, and diced small.
• 200 grams cooked or pickled red beets, diced small.  I prefer pickled.   You can add a little red beets if you wish.
• 4 dill pickles, (or German pickles if you can get them), diced small.
• 1 medium yellow or red onion, diced small

For the dressing:

• 2 to 3 tablespoons pickle juice.
• 1 tablespoon sunflower or olive oil.
• 1 tablespoon white wine vinegar.
• 1 teaspoon salt. (sea salt if you have it)
• 1 teaspoon sugar.
• 1 teaspoon yellow mustard. (Optionally, you can add a touch of horseradish.) 
• 1/4 cup cream.
• 1 cup sour cream.
• 1 tablespoon dill.
• 3 tablespoons mayonnaise

How to:

• Place the herring, pickles, beets, apple, and onion in a medium bowl.
• Whisk together the pickle juice, mustard, oil, vinegar, salt and sugar until the salt and sugar are dissolved in a small bowl.
• Stir in the cream, sour cream, mayonnaise, mustard, and dill. 
• Pour the dressing over the over the herring mixture and mix well.
• Salt and pepper to taste.