Harlinger Haringschotel

• 4 nieuwe haringen
• butter, 80 g (3 oz)

Fillet the herring and steep the fillets in cold water for an hour, then drain them and cut them into small chunks. Melt a quarter of the butter in a pan and fry the shallots in this until translucent. Remove them and let them cool, then mix them with a third of the yoghourt and all the fish. (You may, incidentally, use sour cream instead of yoghourt. The Dutch themselves are starting to use it