Wipe the sardines in newspaper (there is no question of scaling them). Cut off the heads. Empty them before opening them in half.
Clear the bone to lift the fillets. Rinse them with cold water, pat them carefully in absorbent paper. Store them in a terrine, sprinkle them with salt and pepper.
Peel the carrot and onion then dice them.
Fry them without coloring in 1 tablespoon of oil. Add the remaining oil, vinegar, peeled and chopped garlic, cayenne and 1 sprig of tarragon. Let boil for 3 minutes. Pour immediately over the sardines. When the terrine has cooled, cover it, put it in the fridge for 24 hours.
The next day, put the potatoes to cook for about 20 minutes in boiling salted water. Drain them, peel them, cut them into thin slices. while they are still warm, drizzle with 2 tablespoons of the dressing.
Strip and wash the parsley, chervil, mint, burnet and hyssop. Wash the arugula and chives. Coarsely chop everything. Season with 1 tablespoon of vinaigrette.
Arrange the potatoes on the plates. Cover them with star sardines. Leave part of the plate available to place the herb salad. Sprinkle with crushed pink peppercorns and tarragon. Serve.
