Marinated Herring

Ingredients

• 800 gHerring
• 500 mlMilk
• 120 gShallot
• 30 gCapers
• 3 pcsClove
• 5 gPepper
• 1 pcsLemon
• 2 pcsBay leaf
• 350 mlWhite wine vinegar
• 30 mlOlive oil
• 1 ghaeringsmilch

Instructions

1. 1

   Preparation

   • Soak the herrings in milk for 12–24 hours (depending on saltiness) to reduce salt. Keep refrigerated.
   • Remove herrings from the milk, clean (if necessary), rinse and pat dry. Remove head and open the belly if desired.
2. 2

   Prepare the marinade and layer

   • Use a large lidded container or stone pot.
   • Layer the herrings and add lemon slices and shallots between the layers. Scatter capers, whole cloves, peppercorns and bay leaves between layers.
   • Pour boiled and cooled white wine vinegar over the fish until covered. Optionally stir in herring milt to thicken and whiten the sauce.
3. 3

   Marinate & Serve

   • Cover and refrigerate at least 24 hours (48 hours recommended), turning occasionally.
   • Before serving, cut the herrings into long strips if desired. Mix the marinade with about 2 tbsp olive oil and drizzle over the fish.
   • Serve on rye or country bread as an appetizer or snack.