Remove the bones from the herring fillets and cut them into cubes. Peel the potatoes and cut them into slices. Sort, wash and spin the lettuce.
Peel the tomatoes and cut them into cubes. Wash and chop the chives. Mix the fresh cream, the diced tomatoes and the chives. Season with salt, pepper and lemon juice.
Mix the oil with the sherry, salt and pepper. Lightly season the herring cubes with this sauce. Do the same for the salad and the potato strips.
Decorate the plates nicely with the herring tartare, the salad and the cream.
For those who want to highlight the presentation of this dish, it is better to present the chive cream and the tomatoes separately. It is the guest who will mix the two themselves.
Source:La Nouvelle Cuisine for all seasons. Chanteclerc.
