Potato Crostini with Smoked Herring and Yogurt Sauce

Method

1. Boil the potatoes with the skin on in salted water until just tender but not fully cooked (about 15 minutes).
2. Meanwhile, prepare the yogurt sauce: finely chop the celery and mix it with the Greek yogurt and black pepper. Set aside.
3. Once the potatoes are done, transfer them to an ice water bath to stop the cooking. Peel if desired, then slice into rounds about 1 cm thick.
4. In a non-stick skillet, heat a drizzle of olive oil with the garlic clove. Add the potato slices and fry over medium heat until golden and crispy on both sides. Remove and drain on paper towels.
5. In the same water used for the potatoes, add a splash of white vinegar and blanch the red onion slices until just softened (about 1 minute). Drain and set aside.
6. To assemble, spread a layer of yogurt sauce on a serving plate. Arrange the fried potato slices on top, then place pieces of smoked herring over the potatoes. Garnish with the blanched red onion.
7. Finish with a drizzle of extra virgin olive oil and a sprinkle of black pepper. Serve immediately with a cold beer if desired.