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1
Microwave potatoes on high until completely cooked (5-7 minutes). Set aside to cool.
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2
Skin salmon if necessary. Cut into 1/2 inch dice.
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3
Break smoked herring into bite-sized pieces, reserving any liquid.
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4
Quarter eggs.
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5
Arrange fish and eggs into 2 well-oiled/greased oven-proof ramekins (generous single serve size).
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6
Drizzle any remaining packing liquid from herring over the fish and eggs.
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7
Cover with alfredo sauce. Tap ramekin on bench several times to allow sauce to completely coat the fish. Alternatively, mix gently with a spoon or fork so as to not break up egg too much.
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8
Roughly crush the microwaved potatoes with a masher or heavy drinking glass so as to leave chunks. Skin can be removed if preferred, but I leave it on for convenience and appearance.
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9
Mix 2/3 of the cheese with the potato (crushed as above, or leftover mashed potato).
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10
Cover the fish mixture with the combined potato and cheese. Sprinkle remaining cheese on top. (Ramekins may be refrigerated at this point for later cooking- cook within 24 hours).
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11
Bake at 350-375 F until sauce is bubbling and cheese is melted and brown on top. I use a toaster oven; if using a full-sized oven, or cook for a longer time.
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12
Serve with green salad.
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13
Variations: add capers, green olives, or herbs (dill and parsley) to sauce.
