Salad with herring and pickles

Boil the chicken eggs until hard-boiled - around 8-10 minutes. Then, rinse with cold water and let it cool. Afterwards, peel the eggs. I used ready-made slightly salted herring fillet. Cut the herring fillet into small pieces resembling straw.

For this recipe, I usually use red onions, but I didn't have any on hand. Peel and slice the onion into either feathers or half-rings. Cut the egg in half and cut it into strips. You can only add the egg whites to the salad and sprinkle the yolk on top when serving the finished salad.

If the pickled cucumber has a tough skin, it's better to thinly slice it. If it's tender enough, leave it as is. Cut the cucumber into small straws, just like the rest of the ingredients. I had small gherkins, so I simply sliced them diagonally into rounds. Mix sour cream with vinegar and grainy mustard. It's highly preferable to use French mustard - it's more delicate, without the characteristic bitterness and not as spicy.

Put all the sliced ingredients into a bowl and carefully mix. I don't immediately add all of the sour cream and mustard sauce, only half of it - for binding. Distribute the remaining sauce among the plates, and then top it with the salad.

Here, I made a small amount of salad, since I only make it for myself and my husband, the kids aren't particularly fond of herring. But if you have guests or all family members love herring - feel free to increase the portion. Serve the salad with herring and pickled cucumber best with hot boiled, baked or fried potatoes. Enjoy your meal!