Remove the skin from the cucumber in strips, cut in half, remove the seeds and cut into half rings. Cut cornichons and herrings into slices. Drain the beet, reserving the gravy, cut the balls into quarters. Remove peel from apples and onions, cut both into cubes.
Mix the sour cream or crème fraiche with yogurt, juice of one lemon and 4 tbsp. of the beet broth until smooth. Season with salt, pepper and sugar. Chop the dill and stir into the sauce. Mix all ingredients with the sauce.
Nutritional values
Fat in g: 14
Carbohydrates in g: 15
Preparation time
35 min
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