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Herring in this combination brings a whole new dimension of sweet-and-sour balance to the table. Fermented plums, known from old cookbooks as an accompaniment to meats, are making a comeback today in modern salads and snacks. Paired with apple, delicate sour cream, and a hint of mustard, they create a harmonious, bold composition—ideal for the holiday table, a family gathering, or an elegant appetizer.
Recipe for herring with fermented plums and apple
Preparation:
- If the herring are very salty, soak them in cold water for 1–2 hours, then pat dry with a paper towel.
- Cut the herring into large cubes.
- Peel the apple, remove the core, and finely chop.
- Chop the onion and plums into small pieces.
- In a bowl, mix the sour cream, mustard, lemon juice, salt, and pepper.
- Add the herring, apple, onion, and plums, then gently toss.
- Refrigerate for at least 2 hours to let the flavors meld.
- Serve chilled, preferably with rye bread, sprinkled with chopped parsley.
Enjoy! ...because homemade is better!
