Matjesfilet nach Hausfrauenart (Pickled Herring in Cream Sauce)

• 500 g New potatoes
• 1 ½ tsp Fine sea salt
• 1 small Red onion
• 1 medium Apple, crisp
• 80 g Sweet gherkin pickles
• 10 g Fresh dill
• 1 piece Lemon
• 200 g Sour cream
• ½ tsp Black pepper
• 250 g Canned pickled herring, drained

1. Put the potatoes in a large pot, cover with cold water and add 1 tsp of the salt. Bring to the boil, then simmer for 12 to 15 minutes until a knife slides in easily. Drain and let them steam-dry in the colander.
2. Meanwhile, finely slice the red onion, dice the apple, and finely chop the gherkins and dill. Juice the lemon. Set aside a small pinch of dill for serving if you like.
3. In a mixing bowl, stir together the sour cream, 1 to 2 tbsp lemon juice (to taste), the remaining 0.5 tsp salt, and the black pepper. Fold in the onion, apple, gherkins and most of the dill until evenly coated.
4. Gently fold in the drained pickled herring, keeping the pieces as intact as possible. Cover and chill for 10 minutes so the flavours meld. Taste and adjust with a little more lemon juice, salt, or pepper if needed.
5. Serve the herring in cream sauce alongside the warm potatoes, scattering over the reserved dill. If you prefer, let the potatoes cool slightly and toss them through the sauce for a more salad-like supper.

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