Ingredients

4 servings:

• 220 g (3 pieces) herring fillets in oil à la Matjas
• 2 stalks of celery
• 1 small fennel bulb or half of a larger one
• 1 apple
• 2 tablespoons lemon juice
• 4 tablespoons pumpkin seeds (preferably roasted)
• 4 tablespoons chopped chives
• 1/2 teaspoon fennel seeds
• sea salt and freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 1 tablespoon apple or wine vinegar
• 1 tablespoon honey

Optionally:

• about 2 tablespoons mayonnaise
• soaked raisins

Preparation

1. Remove herring fillets from the brine, dry with paper towels, cut into 1 cm pieces. Finely chop the celery, preferably together with the leaves. Cut the fennel into very thin slices. Peel the apple and grate on a grater, splash with lemon juice. Place everything in one larger bowl or salad bowl.
2. Add pumpkin seeds, chives, fennel seeds. Season with salt and freshly ground pepper. Mix the oil with vinegar and honey, add to the salad and mix. Optionally we can add soaked raisins and mayonnaise (it's best to check on a small portion of the salad if it will taste good).