Ingredients
Fish
- 1 lb Matjes fillets
Produce
- 1 apple (Pink Lady recommended, peeled or unpeeled)
- ½ cup dill pickles (sliced, or to taste)
- 1 small onion (peeled and thinly sliced)
- 2 tbsp fresh dill (or 2 tsp dried, finely chopped)
Dairy & Liquids
- 1 cup sour cream (or oat cream if lactose intolerant)
- 2 tbsp pickle juice
Instructions
- Prepare the Fish: Rinse the brine off the Matjes fillets under cold running water to reduce excess salt. For a milder taste, soak the fillets in milk for 1 hour if you are sensitive to salt. After soaking, lay the fillets on a plate lined with paper towels and gently pat dry.
- Cut the Fish: Chop the fillets into bite-sized pieces to maintain their silky texture, then transfer them to a glass bowl for easy mixing and cleanup.
- Prep Vegetables and Fruit: Peel and thinly slice the onion. Core the apple and chop it into small pieces, leaving the skin on if desired to add texture and fiber. Slice the dill pickles into thin pieces. Finely chop the fresh or dried dill.
- Mix the Salad: Into the bowl with the herring, add the sliced onion, chopped apple, dill pickles, dill, sour cream, and pickle juice. Stir gently but thoroughly until all ingredients are evenly coated in the creamy dressing.
- Chill and Meld Flavors: Cover the bowl tightly and refrigerate for at least 2 hours, allowing the flavors to meld and develop. For best results, chill overnight to achieve a luscious, tangy, and creamy consistency.
Notes
- Soaking the Matjes fillets in milk reduces saltiness and makes the dish milder.
- Using oat cream instead of sour cream makes this recipe suitable for those who are lactose intolerant.
- Leaving the apple skin on adds extra fiber and texture to the salad.
- Adjust the amount of dill pickles and pickle juice to taste for more or less tanginess.
- This salad is best served well chilled to enhance the flavors and texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Scandinavian
- Diet: Low Lactose
