Pickled Sherry Herring

1. salt herrings soak for 24 hours. Remove the skin from the onions and cut into thin rings. Remove horseradish and ginger from peel and cut into fine slices.

Boil sherry, sugar, vinegar, horseradish, ginger and spices. Add the onions to the broth form and boil briefly. Cool.

3. fillet salt herrings. Rinse and dry fish and cut into bite-sized pieces. Rinse and pluck dill. Lift out onions and spices with a slotted spoon. Layer alternately with herring and dill in a large glass. Cover with gravy.

Cover and refrigerate for 2-3 days.

Preparation time: 1 hour (waiting time 3-4 days).

400 1680 19 26 16

Tip: Always use aromatic spices to refine your dishes!

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