Soak the herrings for 24 hours, changing the water frequently. If still present, remove the bones. Cut the apple into small pieces, chop the onions, halve or quarter the cornichons lengthwise and cut into thin slices. Mix well the yogurt, the milk and the mustard, pour in the chopped ingredients, the mustard seeds and the bay leaves, stir.
Next, add the herring fillets either whole or cut them into bite-sized pieces and add them. Depending on your mood, season with a little black pepper. Tastes best when everything has been left to marinate overnight.
Carbohydrates 2 g Dietary fiber
Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!
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