for this recipe but you can as well use Baltic herrings or matjes fillets. Sahnehering is as well known as Heringsstipp was known in the 19th century as poor people's food but when the German chancellor Otto Graf Bismarck developed a liking for Herring it became quite popular especially in northern Germany and the Rhineland where it is often enjoyed on days of fasting like Good Friday for example. The dish is traditionally served with Pellkartoffeln / jacket potatoes that are peeled just before the meal.
This recipe was inspired by Heinzelfrau. You can find her recipe in German language here.
Boil potatoes with their skins till they are done. Depending on their size this should take about 25 to 30 minutes. After 25 minutes take a sharp knife and check the largest potato. Prick it with the knife, if it pushes easily through the whole potato they are done and you can take them of the heat.
We usually finish all the herring and potatoes in no time. So be warned once you got the taste for it there is no way back :-) !