Ingredients
For about 4 servings. 900 g new potatoes 1 red onion 2 – 3 pickles (or 1/2 cucumber) 1 can Klädesholmens matjessill (550 g each) 50 g butter 2 dl sour cream 1/2 pot dill Freshly ground black pepper
Do this
1. Boil the potatoes until soft. 2. Peel the onion and chop finely. Cut the cucumbers into cubes of about 2 cm. 3. Drain the matjessill and cut it into bite-sized pieces. 4. Melt the butter in a saucepan and let it brown until it gets a nutty aroma and the bubbling subsides. Pour into a small bowl. 5. Pour the water off the potatoes and place them on a serving plate. Crush the potatoes carefully, for example with the bottom of a sturdy glass. Drizzle over the browned butter and top with herring and other accessories. Finish with dill and a couple of grinds with the black pepper mill.
