Herring and Apple in Soured Cream

This delicious concoction only takes minutes to prepare, so eat it the same day when the apples are still crunchy. It is perfect as a first course or as a more interesting accompaniment to cold meat and salad.


  • 2-3 (5-6 oz, 125-150 g) pickled herring fillets
  • 1 carton fresh soured cream
  • 1 medium size cooking apple - peeled and cut in small, thin pieces
  • 1 small onion - sliced finely
  • ½ teaspoon (2.5 ml spoon) grated or ground nutmeg
  • salt, black pepper
  • a little parsley to garnish


Rinse the fillets thoroughly under cold water, pat dry and cut them into small pieces. Mix in a bowl with the cream, apple, onion and nutmeg, adding salt and pepper to taste.

Transfer the mixture to a serving dish and sprinkle with chopped parsley. Serve with thin slices of brown bread.