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1
In a bowl, cover the herring with milk; cover and refrigerate for 24 hours.
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2
Drain the herring and pat dry with a paper towel.
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3
Put the herring, carrot, onion, bay leaf, shallot, juniper berries, thyme, garlic, lemon slices, and salt and pepper to taste in a shallow bowl.
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4
Gently stir them together, making sure not to break the herring fillets.
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5
Pour 1 cup grape seed or canola oil over the fish and cover with plastic wrap.
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6
Refrigerate overnight or up to 7 to 10 days.
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7
Stir together the mustard and vinegar.
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8
Whisk in the remaining .5 cup oil, season with salt and pepper to taste, and set aside.
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9
Put the potatoes in a medium pot and cover with salted water.
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10
Bring to a boil over a high flame, lower heat to medium and cook until the potatoes are tender when pierced with a fork, about 10 minutes.
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11
Drain.
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12
While still warm, slice the potatoes in half, arrange on a serving plate and season with salt and pepper.
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13
Spoon some oil from the herring mixture over the potatoes and scatter with a few slices of the onion, carrots and lemon.
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14
Sprinkle with salt to taste.
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15
Cut the herring fillets into bite-size pieces and place on top of the potatoes.
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16
(Discard any remaining oil.)
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17
Drizzle the mustard vinaigrette over the herring and potatoes.
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18
Sprinkle with the chives and parsley, and serve.
