Delicate Salted Herring

Put the salted herring fillets for a good half hour in water or possibly milk. Drain on kitchen roll.

In the meantime, cut the gherkins into fine slices, peel the onions and dice them or cut them into thin slices.

Mix the sour cream with the milk and the liquid sweet whipped cream. Season with vinegar and sugar as needed. Add the onion cubes, cucumber slices and the rolled up herring fillets.

You can now bring them to the table on the spot. But: if the fillets are given five to six hours to infuse before serving, they will of course taste even more tender and delicious.

For the bacon dip, peel and finely dice the onion. Also cut the smoked bacon into very fine cubes. Heat the butter in a frying pan and fry the onion and bacon cubes until brown.

Sprinkle the herring fillets with chopped chives and bring to the table with the Stippe and the hot cooked, peeled potatoes.

Bring the potatoes to the table.

Our tip: Use bacon with a fine smoky touch!

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