Salad for matjessild and cured herring tastes fresh and good from the green apples and can be used both as an accompaniment to herring in lompe and for herring with potatoes. It is also well suited for smoked or fried fish.
1 cup sour cream
1 bag of mayonnaise
2 tablespoons dijon mustard
1/2 lemon, juice only
2 spring onions, finely shredded
3 generous tablespoons of cucumber mix
2 green apples, peeled and divided into small cubes
1 bunch dill, finely chopped
1 ts pepper
Mix everything and refrigerate until the salad is ready to be used.
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