The yummiest snack ever. I've eaten half of that jar already. It's also the easiest to make - you only need herring, onions, oil and some patience while the fish first soaks and then marinates overnight in a refigerator.
6 herring halves (raw, filleted, i.e. skin and major bones removed)
2 medium sized red onions, chopped
any vegetable oil, cheap rapeseed oil is fine
Wash and soak the fish. It will be naturally very salty, so you need to first wash the fillets and then soak them approximately overnight in a bowl of cold water. Do not soak for too long, just long enough to leave as much salt in them as you can comfortably eat. If all salt is gone, they become quite disgusting. So check on them from time to time, nibbling small bits. If you put them in water in the evening, make sure to pour the water out in the morning before going to work, and continue dealing with them after you come back. Leaving the fillets in water overnight and then for the entire following day is almost certainly too long. Unless they are really extremely salty, which sometimes happens.
When they become as salty as you like them, drain them well (on a paper towel) and cut up into bite size pieces.
In a large jar, put a thin layer of onions, then a layer of herring, then onions, herring, etc. You can try to pack the fish quite tightly so that there are fewer layers and you don't need lots of oil to cover them. Finish with a layer of onions. Then pour oil into the jar, making sure it reaches the bottom and thoroughly soaks all the layers. Close the jar and put it in the refrigerator overnight. The fish will be ready to eat in the morning.
If you have digestive problems after eating raw onions, don't eat them. Just let them flavor the oil overnight and then shake them off the fish along with excess oil.
This herring tastes great with fresh white or dark bread or, better yet, buns. It is best eaten within about two days, then it will begin to go sour.
6 herring halves (raw, filleted, i.e. skin and major bones removed)
2 medium sized red onions, chopped
any vegetable oil, cheap rapeseed oil is fine
Wash and soak the fish. It will be naturally very salty, so you need to first wash the fillets and then soak them approximately overnight in a bowl of cold water. Do not soak for too long, just long enough to leave as much salt in them as you can comfortably eat. If all salt is gone, they become quite disgusting. So check on them from time to time, nibbling small bits. If you put them in water in the evening, make sure to pour the water out in the morning before going to work, and continue dealing with them after you come back. Leaving the fillets in water overnight and then for the entire following day is almost certainly too long. Unless they are really extremely salty, which sometimes happens.
When they become as salty as you like them, drain them well (on a paper towel) and cut up into bite size pieces.
In a large jar, put a thin layer of onions, then a layer of herring, then onions, herring, etc. You can try to pack the fish quite tightly so that there are fewer layers and you don't need lots of oil to cover them. Finish with a layer of onions. Then pour oil into the jar, making sure it reaches the bottom and thoroughly soaks all the layers. Close the jar and put it in the refrigerator overnight. The fish will be ready to eat in the morning.
If you have digestive problems after eating raw onions, don't eat them. Just let them flavor the oil overnight and then shake them off the fish along with excess oil.
This herring tastes great with fresh white or dark bread or, better yet, buns. It is best eaten within about two days, then it will begin to go sour.
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