|Herrings||10 , cleaned and filleted|
|Dill vinegar||1⁄2 Pint (300 Milliliter)|
|Caster sugar||3 Ounce (75 Gram)|
|Red onions||4 , peeled and sliced|
|Lemon juice||2 Tablespoon|
|Carrots||3 , peeled and sliced|
|Peppercorns||20 (Mixed Colored)|
|Mustard seeds||1 Teaspoon|
|Dill sprigs||1 (To Garnish)|
Cut herrings in half, then roll up from head end and secure with a cocktail stick.
Place in a shallow dish and immerse completely in water.
Cover, leave in fridge overnight.
Place vinegar and sugar in a pan with 1 pint/600 ml water.
Boil for 3 mins, then allow to cool.
Remove herrings from water and place in a shallow serving dish.
Add the onions, lemon juice, carrots, peppercorns, mustard seeds and bay leaves.
Pour cooled vinegar over fish, cover and marinate in fridge for up to 4 days.
Garnish and serve with rye bread.
Serving size: Complete recipe
Calories 3762 Calories from Fat 2341
% Daily Value*
Total Fat 260 g400%
Saturated Fat 37.4 g187%
Trans Fat 0 g
Cholesterol 600.1 mg200%
Sodium 1029.5 mg42.9%
Total Carbohydrates 174 g58.1%
Dietary Fiber 17.6 g70.2%
Sugars 129.7 g
Protein 188 g376.4%
Vitamin A 640.7% Vitamin C 110.2%
Calcium 81.2% Iron 82%
*Based on a 2000 Calorie diet