Amount
Ingredient
Preparation



1
quart
water





1
teaspoon
salt





4
medium
potatoes

boiling, peeled



2
Fillets
herring, salted

or canned Matjes



2
tablespoons
butter





2
tablespoons
parsley

finely chopped



3
each
radishes

finely chopped or thinly sliced



2
large
eggs

eggs and whites chopped seperately

 Bring the water and salt to a boil in a 2-quart saucepan, add the potatoes and cook uncovered. 

Select a heatproof plate the same diameter as the pot to serve as a lid. Lay the herring fillets on the
plate side by side and make neat, diagonal slices through them every
1/2 inch without disturbing their original shape. When the potatoes are
about half-cooked (after 1 minutes or so, but test now and then with the tip of a small, sharp knife), cover the pot with the plate of sliced herring and continue cooking the potatoes over medium heat for another 1 to 12 minutes or until potatoes are tender and the herring is heated through or 'melted'.

Meanwhile, melt 2 tablespoons of butter in a small saucepan. Cook slowly over moderately low heat to brown the butter lightly. 

Drain potatoes, return to pan and dry over low heat for a minute or two, shaking constantly. Place the herring on a serving plate and garnish with chopped parsley, radishs and egg whites and yolks. Pour the hot
butter on the herring only and serve the potatoes in a separate bowl.