Pickled Herring

1. 1

   Wash herrings thoroughly and soak in cold water for 12 hours, changing water twice.

2. 2

   Remove the head, tail and entrails; save the milt.

3. 3

   Remove the skin and bones.

4. 4

   Rinse the fillets well and drain.

5. 5

   Cut each fillet into 4 to 5 pieces.

6. 6

   Put the milt through a sieve; combine with oil.

7. 7

   Boil vinegar, water, peppercorns and bay leaves for 10 minutes; cool.

8. 8

   Blend with milt mixture; place in jar.

9. 9

   Cover tightly and let stand for 1 day.

10. 10

    Arrange attractively, garnish with chopped parsley or chives.

No additional tips available.