Pickled Herring and Sardine Lunch

Patrick's most recent visit, and our usual routine of visiting familiar and new foodie haunts, resulted in this incredible meal.   After lunch at Save On Meats cafe on Hastings, a walk around Gourmet Warehouse, also on Hastings, and an exploration of False Creek, we focussed on a buying food.  We started out with a vague seafood theme, stopping first at Finest at Sea. We picked up sockeye salmon (previously frozen and unfortunately texture destroyed) for dinner and some of their smoked oysters.  Hoping for anchovies (none), we opted for sardines in oil, and some of their own boconcini.   Then to Kerrisdale to the butcher for pickled herring.   These were done with vinegar, sugar, salt, pepper, juniper berries, and onion.   At Stongs we found a selection of marvellous cheeses (Lady Jane from Quebec was exquisite), sour cream and Terra's olive bread.   Then to Youngs on Broadway for Pink Lady apples, red onion, sour cream, tomatoes, and basil (also asparagus, mixed greens to accompany the salmon).   We had the oysters and the cheeses, and olive bread with pro secco to start the evening, then salmon, salad (greens, basil, honey mustard dressing) and asparagus for dinner.  On a walk the next morning, we picked a ciabatta from Mix and then made the following departure day lunch.

Ingredients:
Pickled herring
Sardines in oil
Pink Lady apple
Red onion
Sour cream
1 large boconcini
1 ripe tomato
Olive Oil
Fresh Basil
Ciabatta

Instructions:
Apple Salad:
Slice half an apple very thin.
Slice some red onion very thin.
Mix apple and onion in a small bowl with sour cream.  
Caprese Salad:
On two dinner plates, slice the tomato into 1/4-inch slices.   Slice the boconcini in 1/4-inch slices and place on each tomato slice.  Drizzle with olive oil.  Salt and pepper.   Chiffonade about 5 basil leaves and toss on the top.
The Plate:
Arrange the herring and sardines artfully on the plate.
Add the apple salad to the plates, slice some bread, and serve.