Herring and crusty bread glasses

INGREDIENTS

• 250 g. (1 jar) SILL MATJES matjes herring fillets
• 2 gelatin sheets (or plant-based alternative)
• 400 g. sour cream
• 1 egg, hard-boiled
• 2 potatoes, boiled and cold
• 120 g. dl dill, chopped
• 120 g. chives, chopped
• Salt and black pepper
• 5 KNÄCKEBRÖD RÅG rye crispbread
• 50 g butter
• 5 radishes, thinly sliced
• Dill

1. For the filling, soak the gelatine leaves in water.
2. Heat up one dl of sour cream in a saucepan. Add the soaked gelatine leaves and stir until melted. Add the remaining sour cream, stirring until everything is combined.
3. Drain the matjes herring, reserving about one tablespoon of the brine. Finely chop the herring and place it in a bowl.
4. Shred the potatoes and eggs into the herring. Add the her-ring brine, sour cream mixture, finely chopped dill and chives. Stir everything together until combined. Season with salt and pepper to taste.
5. Pour the mixture into glasses. The glass size decides the number of portions  shot glasses will make plenty of cute, bite-sized starters. Place them in the fridge for about an hour.
6. To make the topping, finely crush the crispbread. Heat butter and oil in a frying pan, then add the crushed crispbread and stir-fry for a few minutes until it begins to darken. Remove from the heat and let cool.
7. Serve topped with butter-fried crispbread, fresh radishes, and a sprinkle of dill.