|300 g||herring fillets|
|200 g||crème fraiche|
A fresh, crisp sparkling Vouvray—with its beautiful notes of honey and candied fruit on the nose—goes perfectly with this dish.
In a small bowl, mix together crème fraiche, cream, horseradish, and mustard to make a dressing.
Finely dice onion. Cut pickles into thin medallions. Roughly chop dill and parsley. Core apple, quarter, and cut into thin slices. Cut herring fillet into bite-sized pieces.
In a large bowl, combine onion, pickles, parsley, dill, apple, herring, and dressing.