Classic Midsummer Matjes Herring Salad

Method

1. 1Wash and boil the potatoes in salted water for 12-15 minutes until tender. Drain and allow to cool to room temperature, then slice into bite-sized rounds.
2. 2Boil the eggs for 8 minutes until medium-hard, cool under cold water, peel, and chop into quarters or neat chunks.
3. 3Drain the pickled matjes herring and slice into 2 cm wide pieces. Finely chop the red onion, fresh dill, and chives.
4. 4Melt the butter in a small pan over medium heat and let it sizzle lightly until gently golden and nutty, about 3 minutes.
5. 5Arrange the sliced potatoes, eggs, and pickled herring across a serving platter. Scatter the chopped red onion, chives, and dill generously over the top, drizzle with the browned butter, and serve with cold sour cream on the side.