Preparation: 15 min.
Cooking time: 10 min.
6 fresh small herring fillets (10-15 cm long)
15 g [0,5 oz] sugar (1 tablespoon)
2 bay leaves, crushed
1 large onion in thin slices
About 3 dl [0,6 pt] household vinegar
Finely chopped parsley
Lightly fry the herring fillets and cool them. Put the cold fillets in a deep small mould and sprinkle sugar, crushed bay leaves, onion slices and pepper between the layers and pour in enough vinegar to cover the fish. Cover with cling film and leave overnight. Garnish with onion rings and finely chopped parsley before serving.