Cook the new potatoes for about 20 minutes, rinse and set aside. The shell is welcome to stay on.

For the chive sour cream, chop the chives. Put the sour cream, creme fraiche and chives in a bowl and stir everything well. Add 4 tbsp Pernod and the spices. If necessary, refine with a pinch of sugar.

Melt the butter in a pan. Turn the matjes in flour and place in the hot butter, fry for two minutes on both sides. Drizzle half a lemon over the herring while frying. Arrange and serve.