Salted Herring with Potatoes and Onion

Steps

1. Wash the potatoes but leave the skins on. Boil them in salted water for 25 minutes, until a knife slides through the largest one.

   27 min

2. Cut the herring fillets across into 2 cm pieces and lay them in a shallow dish.

   6 min

3. Slice the red onion into thin rings, scatter them over the herring, pour the oil over and grind pepper on top. Leave it 10 minutes so the onion loses its sharpness.

   4 min

4. Drain the potatoes, return them to the hot dry pot for a minute to steam off, then turn them in the butter.

   3 min

5. Serve the hot potatoes beside the cold herring, with sour cream and chopped dill.

   2 min

Serving suggestion

Dark rye bread belongs on the same table.

Storage

The herring keeps three days covered in the fridge and gets better on the second day.

Notes

If the fillets taste very salty, soak them in cold milk for an hour and pat them dry.