Herring in cream sauce with boiled potatoes

Ingredients for 2 servings:

• 4 Bismarck herring(s) in brine
• 2 spring onions
• 1 small onion(s), red
• 1 shallot(s)
• 1 clove(s) garlic
• 4 small gherkins
• ½ bunch chives
• 100 g sour cream
• 100 g Skyr
• 50 ml milk
• 2 tbsp cucumber water
• e.g. salt and pepper
• 200 g potatoes, waxy

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Combine the cream, skyr (yogurt), milk, and cucumber juice in a bowl and mix. Slice the spring onions into rings, quarter the onion and shallot, and cut into thin strips. Finely chop the garlic clove and cut the chives into rolls. Halve the gherkins lengthwise and cut into thin slices. Add everything to the cream mixture, stir well, and season with salt and pepper. Remove the herring from the brine, cut into large pieces, or just halve lengthwise. Carefully toss the fish with the cream mixture, cover, and let stand for a while. Meanwhile, boil the potatoes in salted water with a little caraway. Approx. 3.4 BE per serving. Approx. 261 kcal per serving.