140 g (5 oz) curd cheese
60 ml (4 tbsp) cream
15 ml (1 tbsp) French mustard
15 g (1 tbsp) sugar
fresh dill to taste
1 hard-boiled egg, chopped
1 jar approx. 350 g (12 oz) pickled herring
60 ml (4 tbsp) cream
15 ml (1 tbsp) French mustard
15 g (1 tbsp) sugar
fresh dill to taste
1 hard-boiled egg, chopped
1 jar approx. 350 g (12 oz) pickled herring
method
1. Mix everything except the herrings together very well.
2. Add a little of the liquid from the herrings if the mixture is very stiff.
3. Drain the rest of the liquid from the herrings and cut the herrings into slices, together with their onions.
4. Add the herrings and onions to the mixture and stir to coat the herring well.
5. Refrigerate until required.
2. Add a little of the liquid from the herrings if the mixture is very stiff.
3. Drain the rest of the liquid from the herrings and cut the herrings into slices, together with their onions.
4. Add the herrings and onions to the mixture and stir to coat the herring well.
5. Refrigerate until required.
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