Herring Salad

Method

Dice the herring fillets, potatoes, beetroot, apple, gherkins and ham into small, uniform cubes. Finely mince the onion. Combine the soured cream, sugar, vinegar, salt and pepper in a large bowl, stirring until the sugar dissolves completely. Add all the diced ingredients and minced onion to the dressing and fold gently to combine, being careful not to break down the delicate herring pieces. Refrigerate the salad for at least 2 hours or overnight to allow the flavours to meld. Just before serving, sprinkle generously with fresh dill and give the salad a gentle stir.