INGREDIENTS

INSTRUCTIONS

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" without disturbing their original shape. When the potatoes are
about half-cooked (after 10 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 10 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.

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Nutrition (calculated from recipe ingredients)
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Calories: 432
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 30.5mg
Sodium: 1208mg
Potassium: 1833.4mg
Carbohydrates: 74.8g
Fiber: 9.6g
Sugar: 3.4g
Protein: 8.9g