10 servings

For the base:
150g rye bread
50g butter

For the filling:
4 gelatine sheets
600g herring
1 small onion
0.5dl chopped dill
50g pickled gherkins
200g cottage cheese
3dl sour cream
0.25 tsp black pepper

To decorate:
3 hard-boiled eggs
herring rolls
chives

Cut the crust off the bread, crumb the soft bread and mix with melted butter. Cover the base of a 22cm spring-form baking tin with greaseproof paper, press the breadcrumbs onto the base and put the tin in the fridge. Soak gelatine sheets in cold water. Chop the onions, dill, herring and pickled gherkins finely. Add cottage cheese and sour cream. Season with pepper.

Squeeze the gelatine sheets very dry. Heat 2 tbsp cold water, melt the gelatine sheets in it and dribble it into the herring mixture, stirring constantly. Put the filling in the tin and leave it in the fridge to set overnight or at least four hours.

Decorate with quartered eggs, chives and herring rolls.

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Tags: butter, cottage cheese, sour cream