This pretty, pale pink salad — an old family recipe — is but one of a whole genre of Ashkenazi salads made with herring, fruit and vegetables — even nuts — bound with a sour cream sauce. Crisp, sweet yet tart apples are a perfect foil for pickled herrings (rollmops) in a creamy sweet and sour dressing

Apples are high in pectin, a soluble fibre that’s great for gut health, and vitamin C that helps boost immunity and healing, while herring is a good source of omega-3 and vitamin D for a healthy immune system. For a vegetarian version, replace the rollmops with 125g seedless grapes.

Keeps: 2 days in the fridge

Salad only: 240 calories 21g carbs per serving; Dressing: 48 calories, 2g carbs per serving

Recipes adapted from To Life! Healthy Jewish Food by Judi Rose and Dr Jackie Rose

• Dry the rollmops on paper towels then cut them into 3 cm diagonal pieces. Core and quarter the unpeeled apples and cut them into 1cm cubes. Cut the trimmed celery into ½ cm slices.
• Put the herring, apple, celery, and dried fruit in a bowl. Mix the dressing ingredients together, pour over the herring and apple mixture and mix gently.
• Refrigerate for several hours.
• Just before serving, transfer to a serving dish and sprinkle with the roughly chopped nuts and tiny sprigs of dill.