|Granny smith apples||2 , unpeeled|
|Dill pickles||2 , sliced|
|Hard boiled eggs||2|
Soak herrings in cold water to cover for 6-8 hours, changing water every 2 hours.
Rinse, then dry herrings on paper towels.
Remove skin and cut flesh into 1 cm pieces.
Place in a bowl.
Boil potatoes in their skins until just tender.
Peell while still hot.
Cool slightly, then cut into 1cm pieces; add to herring.
Cut apples into 1cm dice and add to bowl with dill pickle slices.
Toss gently, cover and refrigerate for 2 hours.
Toss salad with vinaigrette, arrange on six individual serving dishes and garnish with wedges of hard boiled egg.