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1-2 ​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.

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