Pink Herring

Some 5-6 years ago I held a small Easter Lunch with 2 friends from the dorm. It was a fairly minimalistic concept: Basically we ate different kinds of pickled herring. For that occasion I came up with these pink herring (yes, the original name was more .. decadent..) which I quite liked and have made several times since.

Ingredients:
- 150 g (5 oz) sour cream
- 75 g (2 1/2 oz) mayonnaise
- salt & pepper
- 80 g (3 oz) red onion
- 75 g (2 1/2 oz) pickled beets
- extra beet juice to add color
- 150 g (5 oz) pieces of pickled herring [1]

The mayonnaise and the sour cream was mixed with a spoon, seasoned with salt and pepper. Into this was mixed finely diced red onion and pickled beets. The resulting color was very faintly pink, so I added a little more of the pickling juice from the beets. Finally the pieces of herring went in, and the mix was stored in the fridge overnight before serving on whole grain rye bread.

[1] This amount of dressing could easily take more herring than I used.