1. Use commercially prepared, ready-to-eat salted herring fillets and follow the instructions on the packaging. Soak the herring fillets in cold water in the fridge for about 30 minutes to reduce the saltiness, then pat dry and cut into bite-sized pieces.
2. Boil the potatoes in their skins in salted water.
3. Stir the sour cream with the mayonnaise, lemon juice, a pinch of sugar and pepper until smooth.
4. Peel and dice the apple; dice the gherkins and slice the onion into thin half rings, then mix everything into the sauce.
5. Fold in the herring pieces and chill for at least 1 hour.
6. Sprinkle with fresh dill and serve with the warm jacket potatoes.
Tip: The contrast of cold, creamy herring and hot potatoes is what makes this dish special.
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