Silke su bulvem

Method

Soak the salted herring fillets in cold water for several hours or overnight to remove excess salt, then cut into bite-sized pieces. Peel and boil the potatoes in salted water until tender, then cut into chunks. Thinly slice the onions and soften them gently in butter in a large pan without colouring. Layer the potatoes, herring, and onions in the pan, seasoning each layer with salt and pepper. Pour the soured cream over the layers and heat through gently for about 10 minutes without boiling, stirring carefully to combine. Transfer to a serving dish and garnish with fresh dill. Serve warm as a traditional Baltic comfort dish.