Herring and Potato Salad with Fennel
Rinse the potatoes and cook in a pot of boiling salted water until knife-tender but not falling apart. Rinse the fennel, remove the stalks and fronds and cut the bulb into quarters. Cut the fennel into thin strips. Rinse the dill, spin dry and finely chop the feathery fronds. Drain the herring and cut into bite-size pieces.
In a bowl, whisk together the sunflower oil with the lemon juice and broth and season with crushed peppercorns and salt. Drain the potatoes, let the water evaporate, cool briefly, and cut into large pieces. Add the potatoes to the bowl with the fennel, the herring, the dill and the vinaigrette, toss to combine and serve.