Herring with Copenhagen titbits

This way of serving herring was introduced to me by a family I'm no longer in touch with - which isn't really a story I want to go into here, other than to say that I never found out why they called this Copenhagen titbits ('københavnerkræs') and if I tried calling them up now to ask it could be ... well, awkward.

Ingredients:
- hard-boiled eggs
- pickled beetroot
- pickled herring

The eggs were diced (as finely as one cares to), and placed in a small bowl. The pickled beets were diced (again, as finely as one cares to do it) and placed in a separate bowl.

Pieces of pickled herring were arranged on buttered bread (preferably dark whole grain rye) and even amounts of diced egg and diced beet was sprinkled on top. Voila! as the locals would say.