Sol over Gudhjem

Method

1. Lay 110 g of warm-smoked herring on a board. If using a whole fish, pull off the head and tail, slit the belly, then lift the two fillets away from the backbone and pick out any pin bones with your fingers; peel off the skin, which should come away in one piece. You want two clean, golden fillets.
2. Spread 10 g of soft salted butter right to the edges of 1 slice of dark rye bread. The butter is not optional — it keeps the bread from drinking up the oil from the fish.
3. Trim 2 radishes and slice them into thin rounds about 2 mm thick. Chop 1 tbsp of chives finely and cut 1 tbsp of red onion into a very fine dice.