Oma Trudy's Herring Salad

This is an easy way of achieving my mom's yummy Herring Salad. She still serves this for breaking the fast after Yom Kippur even though she is 94 and would kill me if she knew I posted it on the internet. Cook time is refrigerator time.

• Ready In: 24 hrs 10 mins
• Serves: 4-6

Ingredients

• 1 (12 ounce) jar herring in wine sauce
• 1  medium  bermuda onion, thinly sliced
• 1  large granny smith apple, peeled,cored and coarsely chopped
• 1  medium dill pickle, chopped
• 1  cup sour cream
• 1⁄2 teaspoon sugar
• 1⁄8 cup distilled white vinegar
• 1  sprig fresh dill or 1  sprig parsley (to garnish)

Directions

1. Remove herring from jar.
2. Drain and reserve sauce.
3. Scrape off any black areas, skin and or membrane from each piece and cut into small pieces.
4. In a medium bowl, combine herring, onion, apple, pickle, sour cream, sugar and vinegar.
5. Add remaining sauce and stir to coat all ingredients.
6. Cover.
7. Refrigerate for at least 24 hours.
8. Garnish with dill or parsley sprig.
9. Serve with a good pumpernickel or rye bread and steamed potatoes.