Herring in Sherry Marinade

Ingredients for 8 servings:

• 800 g salted herring
• 250 ml water
• 250 ml dry sherry
• 12 tbsp sugar
• 10 grains of black pepper
• 4 onions, red
• 6 tbsp vinegar, sherry vinegar or white balsamic vinegar

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Total time approx. 2 days 1 hour

Soak the herring for a day, changing the water frequently. Packaged salted herring says to soak for 6 hours, but I’ve found that 8-10 hours is better. Wash the herring, drain and dry them, then place them belly down on a board. Press down firmly with both hands to flatten the herring, then turn it over and remove the backbone with a sharp knife. Cut the herring into two fillets, then cut each fillet into 2-3 cm wide strips. Boil the sugar and water until dissolved. Let it cool completely, then mix with the vinegar and sherry, adding the peppercorns. Slice the onions into rings. In a large preserving jar, place a layer of herring pieces and a layer of onions and pour the liquid over them. Then add another layer of herring and a layer of onions until the jar is full and all the herring is marinated. The liquid should be just enough; if it’s not enough, add a little more sherry. Let it stand and infuse for at least two days. Do not refrigerate. The herring pieces taste delicious on rye bread with lard, served with the onion rings and some capers. Served this way, you have a Danish smørrebrød.