Herring prepared like lampreys

Ingredients

• 800 gHerring
• 1 pcsLemon
• 2 pcsBay leaf
• 1 tspPepper
• 6 pcsClove
• 120 mlVinegar
• 60 mlOil

Instructions

1. 1

   Soak and prepare

   • Soak the salted herrings in cold water for 6–8 hours, changing the water once or twice until noticeably less salty.
   • Remove from the water and pat dry. Trim the head slightly at the sides and remove the eyes with a small knife or spoon.
   • Pat the fish dry again with kitchen paper.
2. 2

   Brown

   • Preheat the oven to grill mode or 220 °C (or prepare a grill rack over direct heat).
   • Place the herrings on a rack and grill/bake 8–15 minutes until evenly browned. Turn once.
   • Remove and let cool briefly.
3. 3

   Marinate

   • Arrange lemon slices, bay leaves, coarsely crushed black pepper and whole cloves in a wide pot or shallow dish.
   • Lay the warm herrings in layers, pour vinegar and oil over them so the fish are mostly covered.
   • Let sit at room temperature for at least 1 hour, preferably 4–12 hours in the refrigerator. Bring to room temperature before serving.
4. 4

   Serve

   • Serve the herrings with some marinade and lemon slices on flat plates.
   • Traditionally served at breakfast or with pea soup.