Ingredients :

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3 ea. salted herrings 200 ml. white vinegar
1 medium onion 200 ml water
6 ea. black peppercorns 100 ml sugar
1 ea. laurel leaf, broken into pieces

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Method :

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First, the salt herring must be de-salted: Wash the fish under cold, running water. Soak in plenty of cold water for 24 hours, changing the water every few hours. Fillet and soak in cold water for 1-2 hours. Cut each fillet diagonally across, into finger-wide pieces, OR roll up, beginning at the tail end. Slice the onion. Put the herring into a sterilized jar, layering with onion slices and spices. Stir together vinegar, water and sugar until sugar dissolves. Pour over herring until covered. Close the jar, and give the herring a few days to marinate properly.

Serving suggestions:

-serve with hot, cooked potatoes and rye bread
-arrange on a slice of rye or pumpernickel bread with slices of sweet apple, banana and hard boiled egg. Serve with or without this sweet curry sauce:
Mix some mayonnaise with half as much sour cream. Add some honey to make it slightly sweet (don't use too much, or the sauce will be too sweet). Add some mild or medium hot curry powder to taste. The sauce should be creamy and smooth, with a definite curry taste and a hint of honey. Pour over the fish and fruit on the bread and top with slices of hard-boiled egg.
-cut the fish, egg and fruit into small pieces and mix into the sauce. Serve as a salad.
-You can also make herring salad.