- Prep: 12 hr 15 min
- Cook Time: –
- Total: 12 hr 15 min
- Serving: 8 servings
A Jewish-inspired, no-cook appetizer or brunch dish with delicious sweet and sour flavor, serve with sliced pumpernickel bread.
- 1 pound pickled herring in wine
- 1 onion, thinly sliced
- 1 cup sour cream
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 2 Granny Smith apples, thinly sliced in 1-inch pieces
- 1 cup walnut pieces
- Remove the herring from its liquid (do not discard) and cut into 1-1/2-inch pieces. Place the fish into a small bowl with the onion and toss to combine.
- In another bowl, whisk the sour cream, cider vinegar, sugar, and black pepper together until blended, adding a bit of the reserved herring liquid to taste.
- Mix the herring mixture with the sour cream mixture until combined, and then fold in the apples and the walnuts.
- Cover the bowl and refrigerate overnight.