1. Make the marinade, put all the ingredients into a saucepan and bring to the boil, then simmer for about 2 minutes. Transfer to a bowl and leave until complete cold. 2. Cut the herrings diagonally into 1 1/2 inch pieces and place in a large bowl. Pour the marinade over the top, cover and refrigerate for at least 24 hours. 3. Preheat the oven to 190?c. Put all the leaves in a large bowl and mix together well. Make the potato cakes, mix the potatoes, butter and flour together, season and push into an 12 x 9 inches tin (approximately 1 cm/ 0.5 inch thick). Bake in the oven for 30 minutes or until crispy and golden. 4. Using a round cutter, cut into four circles. Remove from oven, using a small round cutter - cut into four circle, return to the oven for 5 minutes. 5. Put all the leaves in a large bowl and mix together well. 6. To serve, scatter the leaves over four plates, place a potato circle on top and then the marinated herrings. Spoon a little sour cream on the herrings. Season with freshly ground black pepper and garnish with fresh dill. NOTES : Chef:Amanda Grant