Herring with dried tomatoes and Dijon mustard

• 1 spoon chili paste
• 3 tablespoons Old French Dijon mustard
• 2 tablespoons rice vinegar
• 8-10 Matias herring fillets in brine
• 6-8 dried tomatoes cut into strips and 1 tablespoon of olive oil
• 2 medium shallots, sliced ​​into rings
• 2 tablespoons of finely chopped chives
• Pepper to taste

1. Soak the herring in lemon water for about an hour. Then remove and pat dry with paper towels, cut into medium-sized pieces, and place in a wide bowl. Add the mustard, chili paste, season with freshly ground pepper, and mix. Blanch the onion with a fork and let it cool, then add it to the mixture along with the tomatoes and mix well. Finally, add the chives.
2. For a more aromatic dish, mix rice vinegar with sun-dried tomato oil and add to the herring. Set aside for at least 2 hours to allow the flavors to blend (preferably overnight).

Serve with boiled potatoes.