1 kg of baltic herring will be needed for this dish. The fish can be eaten as it is or on a buttered rye bread or together with the best possible newly picked, cooked spring potatoes. And butter naturally.
You´ll need to marinate the herring fillets in two phases. Firstly you´ll have to loosen the flesh from the skin so that you get two whole fillets per fish. This is very easily done just by hand. Before you start, make this liquid:
3 dl water
1 dl vinegar
2 tbs salt
Mix it all together and star working with the herring fillets.
Mix the fillets into the first salt liquid and let them marinate for 4 to 5 hours.
Meanwhile, Mix the second liquid consisting of:
2 dl water
1 dl vinegar
1 dl sugar
1 tbs salt
4 bay leaves
15 whole white peppers
1-2 onions
1-2 cloves of garlic
1 sliced carrot
dill
crushed white and black pepper
Cook the liquid without the onions and garlic and let it cool down. There´s no hurry, since the other ones will take the 5 hours anyway.
While you wait, cut the onions, garlic and the dill into a glass jar. Just to wait for more to come.
After the 4-5 hours, drain the herring fillets. Mix them with the onion, garlic, dill pepper and carrots in the glass jar. Pour over the second liquid. The fish is at it´s best after two days.
ENJOY!
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