By Paul Gayler
Jarlsberg cheese is said by many to be a copy of the famous Swiss Emmenthal. I personally think it has a more delicate flavour and not such a nutty aftertaste. It is one of Norway’s proudest treasures and deserves to be better known and more frequently used.
Cut the pickled herrings into large chunks and the Jarlsberg into batons. Cook the potatoes in boiling salted water until just tender, then drain. Leave until cool enough to handle, then peel and cut in half. Put them in a bowl and add the herrings and red onion.
Mix together the vinegar, oil, crème fraîche, dill and mustard to make a dressing. Pour the dressing over the potatoes, herri