6 salted herring fillets
225 g (8 oz) pickled cucumber
1 cooking apple
10 stuffed olives
150 ml (1/4 pint) single cream
150 ml (1/4 pint) lowfat natural
yogurt 1 tablespoon wine vinegar
1 teaspoon sugar
generous pinch of white pepper
100 g (4 oz) frozen peeled prawns, thawed
2 tablespoon chopped dill
1. Soak the herrings in water for 30 minutes - 1 hour. Cut the cucumber into strips. Wash the apple in hot water, wipe dry, cut into wedges, core and slice. Slice the olives.
2. Beat the cream with the yogurt in a large bowl and flavour well with vinegar, sugar and pepper.
3. Wipe the herrings dry, cut them into 2 cm (1 in) squares and mix gently into the dressing with the cucumber, olives and apple. Fold in the prawns.
4. Keep the herrings in a cool place for 24 hours and sprinkle with dill before serving.
If preferred, omit the olives and stir in 1/2 - 1 banana, sliced and liberally sprinkled with lemon juice just before serving.