Crab herring
For four
100 g crab's tails
4 herring fillets
1½ dl curd cream
1½ dl mayonnaise
1 tsp mustard
½ tbsp grated horseradish
2 tbsp chopped dill
(salt and black pepper)
sprigs of dill
Coarsely chop the crab’s tails and cut the herring fillets
diagonally into about ½ cm slices. Mix the curd cream, mayonnaise,
mustard, horseradish and chopped dill. Place the sliced herring and
chopped crab’s tails in the dressing. Season with pepper and, if
needed, salt. Leave in the refrigerator for a couple of hours.
Decorate with sprigs of dill before serving.