Open-faced Herring and Potato Delight

Ingredients:

• 1 box (250 g) pickled herring, cut into smaller pieces

• 120 ml (½ cup) sour cream

• 60 ml (¼ cup) fresh dill, minced

• 15 ml (1 tablespoon) fresh tarragon

• Juice of ½ lemon

• 12 boiled new potatoes, cooked until fork-tender

• Rye bread thin slices

For Garnish:

• Potato crisps, for crunch

• 50 g (1.8 oz) Trout roe, for color and saltiness

• Fresh dill

Instructions:

1. In a bowl, combine the pickled herring, sour cream, minced dill, fresh tarragon, and lemon juice. Mix well.

2. Cut the boiled new potatoes into quarters. Gently fold the potatoes into the herring mixture.

3. To assemble the open-faced sandwiches, place rye bread slices on a serving platter.

4. Spread a layer of the herring and potato mixture over the bread slices.

5. Garnish with potato crisps, trout roe, and fresh dill.

6. Serve and enjoy this flavorful and visually appealing open-faced sandwich!