Peel the potatoes and boil until cooked.

Gently cook the spring onions until al dente (they should be an attractive green colour).

Cut the Malax Loaf lengthwise into long sticks.

Soak the gelatine leaves in cold water and heat up the fish stock.

Once the gelatine leaves are soft, squeeze them of excess water and stir them in the fish stock.

Line the bottom and sides of a terrine mould (approx. 25 cm long) with two layers of cling film.

Arrange the bread sticks, herrings, potatoes and spring onions in the mould (you should end up with a chessboard-like texture).

Pour warm fish stock into the mould until all the ingredients are covered and no gaps remain.

Carefully wrap the mould in cling film and place a light weight on top.

Chill in the fridge, preferably overnight.

Remove from the mould and cut into approx. 1 cm thick slices while still wrapped in the cling film.

Place on a plate or serving dish and remove the cling film.

Serve with e.g. roe or mustard sauce.