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• Herring Butter: melt the butter in a small saucepan over medium-low heat. Bring it to the boil, stirring continually, until it turns pale brown in colour. Using tweezers, bone the herring. Rinse it in warm water, chop it finely and incorporate it in the stlll-warm butter. Cream the fish and butter with an immersion blender. Place the mixture in the refrigerator, remembering to stir it from time to time to prevent the two ingredients from separating.
• Raclette: slice the cold cheese with a potato-peeler to produce the Raclette petals.
• Canapés: cut the wholemeal bread into slices 1 cm thick and remove the crust. Then cut it into 4 cm triangles or squares as preferred, and toast them lightly. To conclude, spread them with the herring butter.

Plating:
Add the Raclette petals to the canapés. Cut the gherkins into discs and place them on top of the cheese. Dust with a pinch of instant coffee and complete with a pea shoot.