Serve this appetizer in small dessert dishes or cocktail glasses.
1 jar (8 oz) herring in wine sauce, drained and diced
4 medium potatoes, peeled, boiled and diced
8 Boston lettuce leaves
1/2 cup sour cream
1/4 tsp salt
1/8 tsp ground white pepper
1 tbsp minced green onions or chives
1 tsp lemon juice
Dill weed, to garnish
Place a lettuce leaf in each serving dish. Layer herring and potatoes on lettuce.
In a small bowl, combine the sour cream, salt, pepper, onions or chives and lemon juice. Mix well and and spoon the dressing on to each serving. Garnish with dill weed.
Adapted from SCANDINAVIAN COOKING by Beatrice Ojakangas