“A simple, classic Swedish appetiser. It’s very quick to put together and it’s particularly good on warm, dehydrated days, because of the salty-sweet herring.”
– Johan Widing, farmer, Skåne, Sweden
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.
