Pickled Herring & Crispbread Breakfast Board with Radishes

Ingredients

• 8 oz Pickled Herring, drained
• 6 pieces rye crispbread
• 4 oz Radishes, sliced thin
• ½ cup sour cream
• 2 hard-boiled eggs, halved
• 1 small red onion, sliced paper-thin
• 3 tbsp chopped dill
• 3 tbsp butter
• Black pepper and flaky salt

Method

1. Soak the sliced red onion in cold water for 5 minutes to knock the fire out of it, then drain and pat dry.
2. Butter the crispbread thickly and edge to edge — thin butter on crispbread is a missed opportunity.
3. Arrange the Pickled Herring, Radishes, egg halves, and onion on a board with the sour cream in a bowl in the middle.
4. Shower everything with dill, flaky salt, and a hard grind of pepper.
5. Build each bite at the table: crispbread, sour cream, fish, something crunchy. Coffee, black, is the traditional partner.