INGREDIENTS (for 4 people)
4 pickled herring filets
12 small potatoes
2 boiled organic egg yolks
50 gr. of wild capers
150 g. of brown butter
salt flakesfreshly ground black pepper
Boil the potatoes in water with plenty of salt. Drain and set aside. Chop the egg yolks in thin pieces. Set aside. Cut up the 50 gr. of wild capers. Worm the brown butter.
Place the boiled potatoes in their skins on a plate, sprinkle the chopped egg yolks around the potatoes, place the herring filets on top of the potatoes, arrange the chopped capers in a lace fashion over the herring filets. Serve with brown warm butter.