- First, pickle the shallots.
- Boil the water and add sugar and vinegar. Slice the shallots into thin pieces. The best tool for this is a mandoline. Let marinade in fridge.
- Set the potatoes and the herring onto a platter in the form of a wreath. Cut the eggs into four and place them on the wreath as well. Finish with pickled shallots and edible flowers. Finally, after all the other ingredients have been added, finish the wreath with tall slices of cheese.
- Serve.
| Cheesy Herring Wreath | |
|---|---|
| 100 g | Le Gruyère AOP |
| 500 g | cooked and cooled down new potatoes cut into approx. four pieces |
| 200 g | soused herring (matjes) cut into pieces |
| 2 | hard-boiled eggs |
| 2 | shallots |
| 1 dl | white vinegar |
| 1 dl | water |
| 1 dl | sugar |
| chive flowers | |
| common marigold petals | |
