Peel the potatoes and cut into approx. 1 cm thick slices. Boil the slices in lightly salted water for 10 minutes, then drain and dab off.
While the potatoes are cooking, cut the herrings into thin strips.
Prepare three plates, one with flour, one with a beaten egg with spices and the third with breadcrumbs.
Heat a pan with a little oil on the stove. Turn the potato slices in flour, then in egg and finally in breadcrumbs, then fry in the pan until golden brown. Place the fried potato slices on a kitchen towel to remove excess oil.
After 2 - 3 minutes, put a wreath of herring strips on each potato slice so that there is a hole in the middle, fill it with a little cream sauce.
Drape the potato thalers on a plate ready to serve.
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