Mix together the sour cream, onions, heavy cream, mustard, sugar, white pepper and apples in a medium bowl. Gently toss the pickled herring with the mustard mixture until thoroughly combined. Refrigerate for 2 hours prior to serving.
Serve on buttered rye bread.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Grethe Petersen