Ingredients
Preparation
Taste the herring fillets and place in water or milk for a couple of hours if they're too salty.
Cook egg for 10 minutes and cool in cold water.
Remove the crusts from the bread and put in a food processor until it's finely mashed.
Add crushed cumin and soft butter, and mix together to a firm dough.
Cover the bottom of the springform with baking paper and butter the edges.
Press the dough firm in the bottom of the springform.
Filling
Mix cream cheese and sour cream even, and add sugar, white wine vinegar and mustard.
Add finely chopped dill and chives, and taste with salt and pepper.
Cut half of the herring and eggs in bits and add to the filling.
Place gelatin in cold water for 5 minutes and squeeze out the water when they're soft.
Disolve the gelatine in a couple of tablespoons of boiling water and cool.
Mix a tablespoon of the filling into the gelatine, and mix the gelatine mix into the rest of the filling.
Pour the filling over the bread in the springform, cover and place cool until the filling starts to harden, minimum 3 hours.
Cut the rest of the herring into bits, egg into slices and red onion into thin wedges, and spread over the herring cake right before serving.