- 4 Shallots
- 4 Pickled cucumbers
- 4 fillets Pickled herring
- 2 tablespoons fine Caper
- 1 teaspoon medium hot Mustard
- 2 tablespoons Lemon juice
- freshly ground pepper
- 4 Potato pancakes
Peel shallots and chop very finely. Dice pickles very finely. Remove any bones from herring fillets if desired. Chop fillets and capers very finely with a large sharp knife.
Stir mustard, lemon juice and prepared ingredients thoroughly. Season with pepper. Rinse parsley, shake dry, chop and stir into sauce. Cover and let stand for about 30 minutes.
Cook potato pancakes according to package directions in the oven until crispy. Season tartar sauce again with pepper and serve with hot potato pancakes.