1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size. Slice each potato into 1/4-inch-thick slices (discard the ends). Sprinkle the potato slices with salt.
2. Cut herring fillets into pieces small enough to fit on a potato slice. Place one piece of herring on each potato slice, dollop each with about 1/8 teaspoon sour cream and sprinkle with red onion. Garnish with dill and a grinding of pepper.
Note: Pickled herring are herring that have been cured in salt, rinsed and then packed in a vinegar-based marinade that can be flavored with wine, mustard, sherry or cream—any flavor will work in the recipe. Look for it in jars or tubs in the seafood department at most supermarkets.
To Make Ahead: Refrigerate for up to 4 hours.
Provided by: EatingWell
Per Single Serving / Serves 40 Total
- Calories 18
- Calories from fat 9
- Total Fat 1gm 2%
- Sodium 38mg 2%
- Total Carbohydrates 2gm 1%
- Protein 1gm
- Cholesterol 1mg
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.