SMOKED HERRING WITH FINGERLING POTATOES AND CHIVES

Steps:

• In a bowl, cover the herring with milk; cover and refrigerate for 24 hours.
• Drain the herring and pat dry with a paper towel. Put the herring, carrot, onion, bay leaf, shallot, juniper berries, thyme, garlic, lemon slices, and salt and pepper to taste in a shallow bowl. Gently stir them together, making sure not to break the herring fillets. Pour 1 cup grape seed or canola oil over the fish and cover with plastic wrap. Refrigerate overnight or up to 7 to 10 days.
• Stir together the mustard and vinegar. Whisk in the remaining .5 cup oil, season with salt and pepper to taste, and set aside.
• Put the potatoes in a medium pot and cover with salted water. Bring to a boil over a high flame, lower heat to medium and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Drain. While still warm, slice the potatoes in half, arrange on a serving plate and season with salt and pepper.
• Spoon some oil from the herring mixture over the potatoes and scatter with a few slices of the onion, carrots and lemon. Sprinkle with salt to taste. Cut the herring fillets into bite-size pieces and place on top of the potatoes. (Discard any remaining oil.) Drizzle the mustard vinaigrette over the herring and potatoes. Sprinkle with the chives and parsley, and serve.