Herring with Onions and Potatoes (Russian Zakuska)

Method

1. 1Boil the unpeeled potatoes in salted water until tender (20–25 minutes), drain, and peel them while warm. Warm potato is the classic partner to cold herring.
2. 2If the herring is whole, fillet it: remove the skin, head, guts, and backbone. Store-bought fillets just need slicing into 2 cm pieces.
3. 3Slice the onion into thin rings. To take off the sharp edge, soak the rings in vinegar or cold water for 5–10 minutes, then drain.
4. 4Arrange the herring pieces on a plate and scatter the onion rings on top.
5. 5Drizzle with unrefined sunflower oil and a little vinegar, and grind over the pepper. Cold-pressed oil gives the dish its signature aroma.
6. 6Cut the potatoes in half and place them alongside while still warm.
7. 7Scatter chopped dill over everything and serve right away, with rye bread.