Traditional German Herring in a Cream Sauce

Prepare the Cream Sauce

1. Peel and chop the onion into small cubes.
2. Peel and cut the apple into medium cubes (1-1,5cm big).
3. Cut the pickles into small cubes.
4. Season with salt, pepper and sugar, if needed.
5. In a small bowl mix the sour and double cream. Add onion apple and pickles.
6. Let it rest for at least 3 hours in the fridge.

Prepare the Potatoes

1. Cook potatoes with or without skin in a salty water until tehy soft. This might take at least 20 minutes depeding of the size of your potatoes.
2. Drain the potaoes and keep them warm until they are ready to serve.

Prepare the Herring

1. If your herring or matjes fillets are too salty, soak them for 15 minutes in a cold milk. After this time take tehm out and rinse them with cold water. Tap them dry,
2. When I make German Herring in the cream sauce as a main course with boiled potatoes I don't cut the herring and mix it with other sauce ingredients. When you would like to eat the sauce on the bread I would suggest cutting Herring into 1cm wide stripes.

Serving

1. Serve warm boiled potetoes with herring fillets on the side and cream sauce on the top or on the side.