• 4 sheets of herring (previously soaked in milk)
• 500 ml of water
• 1 onion
• 3 grains of allspice
• 2 bay leaves
• 1 tablespoon of vinegar
• Garlic in oil with chilli OLE!
• 400 g of sour cream 18%
• salt pepper
• chopped chives
Chop the onion, pour the water above it. Add allspice and bay leaves. Bring to the boil, then reduce the heat and cook, covered, for about 15 minutes. Add vinegar and cool. Remove the leaves and allspice. Combine with cream. Cut the herring into pieces and add to the brine.
Leave it in the fridge for a minimum of 2 hours. Season and serve cold with fried potatoes and chilli garlic. Sprinkle dish with chives.