Herring with Boiled Potatoes and Onions

1. 1 Salted herring filletpack 250 g ≈ $4.50 100 g
2. 2 Potatoes≈ $2.15 per kg 250 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Sunflower oil 10 ml
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Rye breadpack 350 g ≈ $2.39 40 g
7. 7 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the potatoes², leaving the skin on or peeling them if you prefer; if desired, cut the potatoes into 4 cm pieces.

2. Peel the onion³ and slice it into 0.5 cm rings; rinse the dill⁵ and chop finely.

3. Rinse and pat dry the herring, if needed; cut into 4–5 cm long portions.

4. Boil the potatoes²: choose a medium pot, cover the potatoes with cold salted¹ water so the water is 2 cm above them; bring to a boil over high heat, then reduce to medium and boil for 12 minutes or until tender; check with a fork—the potatoes should be soft but not falling apart.

5. Remove from heat, drain the water and let the potatoes² cool slightly.

6. Fry the onion³: in a skillet with a small amount of oil, heat over medium; add the onion and fry 3–4 minutes until golden and translucent, stirring occasionally.

7. Assemble the dish: on a plate arrange the boiled potatoes², top with the herring and onion³; sprinkle with dill⁵, drizzle a small amount of oil.

8. Serve with slices of rye⁶ bread; you may also add black bread and greens to taste.