Pickled herring
400 g (14.11 oz) herring
100 g (3.53 oz) distilled white vinegar
200 g (7.05 oz) sugar
6 g (0.21 oz) salt
300 g (10.58 oz) water
50 g (1.76 oz) onion
10 whole black pepper corns

Pickled herring and bleak roe salad
450 g (15.87 oz) pickled herring and onions
100 g (3.53 oz) bleak roe
300 g (10.58 oz) creme fraiche
Salt to taste

Instructions

Pickled herring
Freeze the herring for at least 72 hours. Thaw the herring completely.
Boil the water, sugar, salt, onions and pepper corns for 5 minutes. Let it cool.
Add the distilled white vinegar and chill to 5-8° C (46.4 degrees Fahrenheit).
If the herrings are big, slice into 2 cm bites.
Add the herring to the pickling liquid and refrigerate for 18 hours.

Pickled herring and bleak roe salad
Strain the picked herring and onion and let the excess water drip off. Pick out the pepper corns and discard.
Put the herring in a bowl, add creme fraiche and bleak roe. Stir until incorporated.
Salt to taste

Assembly
Peel and boil the new potatoes.
Put potatoes in a line on a plate.
Add the pickled herring and bleak roe salad next to the potatoes.
Decorate with some dill sprigs.