Ingredients:
(7 portions)
Circa 250 g of lightly pickled herring fillets
3 eggs
1-2 pickled redbeet
1 (circa 100g) spiced cucumber

Sauce:
1 tin (120g) sour cream
½ dl light mayonnaise
¾ tbsp of mustard
¼ tsp of salt

To decorate with:
1 red onion
dill and basil

Instructions:
Hardboil the eggs. Cool them and shell them. Separate the egg whites and the yolk, but cut both into small pieces. Cut redbeets and cucumber into as small cubes as possible. Cut the herring fillets diagonally in about one centimeter thick slices.
Place the herring slices along one of the brims on an oval dish. Place them in a long row with herring in two layers. Put a pile of redbeet in the middle of the dish and rows with yolk on each side of the redbeet. Then put egg white in rows close to the small pieces of yolk and piles of cucumber farthest out.
Make the sauce by mixing sour cream, mayonnaise, mustard and salt. Mix as little as possible. Pour the sauce over the row of herring.
Cut the shelled red onion into two pieces and cut the halves into thin slices. Decorate the plate with slices of red onion and green herbs.