Ingredients1-2 lbs (500 g-1 kg) fresh small herring
coarse sea salt
1 large red onion, peeled and sliced into 1 cm ( 3/8inch) long pieces
1 carrot, peeled and cut into small thin pieces
1 stick of celery, cut into small thin pieces
2 cloves garlic
4 sprigs fresh thyme
10 pieces cloves
4 bay leaves
20 white peppercorns
2 tbsp (30 mL) white vinegar or rice wine vinegar
Clean herring by cutting off the head and gutting the fish. Rinse under cold water.
To salt the fish: sprinkle sea salt on the bottom of a flat baking dish. Lay herring side by each; cover with sea salt. If there is more fish, start a new layer on top; cover with sea salt.
To marinate: place fish side by each in a flat glass baking dish or gratin dish, with at least a 2 inch (5 cm) rim. In a bowl, mix vegetables and herbs then layer evenly over the fish. Start a second layer with fish and vegetables until all fish is used. Pour vinegar over the mix and cover. Place in refrigerator for 24-36 hours.
Herring will be ready to serve after 24 hours, or can be kept refrigerated for up to 3 weeks.
Tip: Best served with sour cream and dark bread. Cucumbers, potato salad and beets are ideal accompaniments with this dish.