Potato pancakes with forshmak

For the pancakes, peel the potatoes and grate them finely. Add flour, egg, sour cream, salt and mix well. Heat enough oil in a pan and fry the pancakes on both sides.

For the hors d'oeuvre, boil the egg for 5-6 minutes. Soak the bread in milk. Pass the herring, egg, bread, onion, and apple through a meat grinder or chop very finely. Add butter and mix with a mixer.

Serve garnished with finely chopped green onions and fresh herbs.