10th March 2016
Words: Killian Fox
Photos: Noemie Reijnen
Serves 2
INGREDIENTS
A tin of pickled herring
10 baby potatoes
Soured cream
A few chives, roughly chopped
METHOD
Scrub the potatoes in cold water to ruffle them up a bit. Add them to a large pot, cover with water and bring to the boil. Simmer for 10-15 minutes, until the potatoes are tender but not too soft. Drain and rinse with cold water until cool.
Arrange the herring, potatoes and soured cream on the plate. Top the soured cream with the chives. Serve.
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