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 ...
Take one of the herring fillets and place skin-side down on a board. Cut in half lengthways into two fillets. Take once of the fillets and run your fingers up and down over the flesh a few times ...
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 ...