Soak the herrings for about 24 hours, renewing the water from time to time. Gut the herrings, rinse, dab, bone, skin to taste, soak the fillets for another 1 hour, dab, chop into small cubes. Drain the beet. Cut into small cubes with the gherkins. For the vinaigrette, strain herring milk through a sieve, stir through with sour whipped cream, onion and parsley. Mix with the salad ingredients, infuse for several hours in the refrigerator. Season the salad with sugar if necessary, arrange on lettuce leaves, garnish with egg quarters and parsley.
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