Luckily, there is always the good old herring in linseed oil with grated onions, a classic that will never age. 1. Cut each fillet in 4-5 pieces. 2. Lay the herring in a jar, alternating layers with ...
Place the fillets into the warm pickling liquor and leave them for 10 minutes. Remove and dry well. Blow torch the skin. 5. For the herring tartare, prep one herring as above keeping the nicer top ...