Matjes Herring

Ingredients

• 8 herring
• 40 g salt (no iodized salt!)
• 200 ml oil
• 0.5 bunch dill (chopped)

Instructions

1. 1.

   Salting the herrings and letting them sit for 2 days while turning occasionally

2. 2.

   Remove the skin, pull out the dorsal fins and gently separate the flesh along the backbone with a knife at that spot to split in half, remove the bones. For the brine combine 200 ml water with 2 ml oil and a pinch of salt, boil together, then let it cool completely! Add dill. Layer herrings in a pot or tin and brush with the brine. On each layer place thin onion rings, brush with more brine until exhausted. Let sit in the refrigerator for 2 days; keeps up to 8 days.