PICKLED HERRING
Two pickled herring fillets will do handsomely as a starter and three will happily pass as a light lunch. Eat with their pickled vegetables, a blob of crème fraîche and capers. Or, allowing two fillets per person, chop the pickled herring fillets across into 2cm sections, mix with hot sliced boiled potatoes, the pickled vegetables and capers, dress with extra-virgin olive oil, toss and serve while the potatoes are still warm.