Cream Herring

Soak the herring fillets for 60 minutes and drain.

Cut onions into rings, carrot into fine slices, bring to a boil with peppercorns, bay leaf spice, parsley, vinegar and water, add herrings and cook for 3 to 4 min. Remove fish and onion rings.

For the sauce, cut apple into wedges and cucumber into slices, mix with remaining ingredients, pour over fillets and refrigerate for 24 hours.

Serve with boiled, peeled potatoes or farmhouse bread.

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