Matjes herring with browned lemon butter and egg

Fresh potatoes, herring, chives, and radishes served with browned lemon butter and capers.

• 800 g new potatoes
• 4 eggs
• 1 bunch of radishes (about 220 g each)
• 1 pot of chives
• 1 pot of dill
• 2 packs of edible herring (each 270 g)
• 150 g butter
• 1/2 lemon (finely grated peel and squeezed juice)
• 1 cup capers

Method

1. 1
   Boil the potatoes in lightly salted water, preferably with dill stalks.
2. 2
   Boil water in a saucepan.
3. 3
   Put the eggs in carefully and boil for about 7 minutes.
4. 4
   Rinse the eggs cold.
5. 5
   Browned lemon butter: Brown the butter over medium heat in a saucepan until it smells nutty.
6. 6
   Tear the outermost peel off the lemon and squeeze out the juice.
7. 7
   Flavor the butter with lemon zest and lemon juice.
8. 8
   Stir in drained capers.
9. 9
   Trim, rinse and cut the radishes in half.
10. 10
    Finely chop the chives and pluck the dill in slivers.
11. 11
    Cut the herring into pieces.
12. 12
    Peel the eggs and cut them and the potatoes in half.
13. 13
    Put the potatoes on a plate.
14. 14
    Add eggs, herring, radishes and drizzle over the butter.
15. 15
    Top with chives and top.