Although I have already offered a fried herring recipe in this book, I feel there is room for another one – this time more traditional. The chips in question aren’t chips so much as mash, which is as much of a staple to our fried herring as chips are to British fried cod. Here, the shallots play the role of a crisp, crunchy element instead. These could also be served with lingonberry jam, as they often are in Sweden, lending sweetness to counteract the dish’s saltiness. Don’t knock it till you’ve tried it.