Herring tartare with toast

Cut herring into cubes. Peel the beetroot and cut into small cubes. Cut small pearl onions. In a bowl of herring, scoop out the silver onions with water and beetroot. Cut the dill into pieces. Season the herring tartar with (little) salt and pepper. Timbling with plastic foil. Prepare herring tartar and press in, keep covered in refrigerator until used.

To toast bread in a toaster, light brown and cut diagonally. Fry butter and mustard in a bowl. Spread the bread with mustard butter. Place plates on timbals, turn them together and let the herring tartare slide out of shapes. Remove plastic foil. Put slices of bread next to it. Garnish with lamb's lettuce.