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Dill herrings in cream sauce

For 4 people

Dill herrings in cream sauce


3 pickled cucumbers

2 tablespoons chives

350 g apples

1 onion

125 g crème fraîche

150 g yogurt

1 teaspoon capers

1 tablespoon vinegar


white pepper

some sugar

1/2 teaspoon fresh dill

450 g ready-to-cook herring (2 fillets per person)

4 dill sprigs for garnish


Dice the cucumbers finely, chop the chives, peel and core the apples and cut them into thin slices. Peel the onion and cut into rings.

Mix the crème fraîche, yogurt, cucumber, chives, capers and vinegar well and season with salt, pepper and sugar. Stir in the apple slices and onion rings and let everything sit in the fridge for 1 to 2 hours.

Taste the sauce again and stir in freshly chopped dill.

Arrange the herring fillets on plates and pour the sauce over them. Garnish with a dill sprig each. Bon appetit.

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