Name: Herrings with capers and dill
Yield: 6 servings
Cuisine: Boil
Ingredients: 6.00 herring salted; 2.00 onion thinly sliced; 6.00 bay leaves; 12.00 black peppercorns; 5.00 ml mustard seeds; 2.00 ml dill seeds; 500.00 ml vinegar white wine; 60.00 ml water; 125.00 ml sugar; to serve to serve; 15.00 ml capers; fresh dill; baby salad leaves; 250.00 ml cream

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Ingredients (14)

6.00	herring — salted
2.00	onion — thinly sliced
6.00	bay leaves
12.00	black peppercorns
5.00 ml	mustard — seeds
2.00 ml	dill seeds

MARINADE

500.00 ml	vinegar — white wine
60.00 ml	water
125.00 ml	sugar
	to serve — to serve
15.00 ml	capers
	fresh dill
	baby salad leaves
250.00 ml	cream

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Method:

Soak herrings overnight in water to cover. Next morning, rinse thoroughly.
Layer onions into a shallow dish, alternately with herrings, bay leaves, peppercorns, mustard seeds and dill seeds.
MARINADE: Bring vinegar, water and sugar to boil. Cool. Pour over fish. Cover with a double thickness of foil. Marinate at room temperature for 24 hours, then refrigerate for 1 to 2 days.
TO SERVE: Remove herrings, shape each into a loose roll and place on a platter.
Add a few tablespoons of marinade, sprinkle with onions and add a few capers, fresh dill and salad leaves. Dot with whipped cream.