Preparation

Place potatoes in a saucepan of salted cold water, bring to the boil and cook for 20 minutes or until tender. Drain, cool and cut into 1 cm-thick slices.
Place potato slices on a platter in a single layer. Top each with a piece of herring and pickled onion, then add a dollop of sour cream. Scatter with chives, season with salt and pepper, and serve warm or cold.

Ingredients

  • 10 small (400 g) chat potatoes
  • 240 g pickled herring, drained, cut into
  • 2 cm pieces
  • 10 small pickled onions, thinly sliced
  • 200 g sour cream or crème fraîche
  • ½ bunch chives, finely chopped