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6 Filets of salt herring
1 pt Light cream
1/2 ts Sugar
1/4 ts Pepper
3 Bermuda onions; sliced
Black and green olives for garnish (optional)
Soak herring in cold water for 8 hours, changing water twice. Then
soak in light cream, sugar and pepper for 4 hours. Drain, arrange on
a platter. Top with thinly sliced Bermuda onions and chill.
Enough for 12 as an appetizer cut into 2-inch pieces or for 6 as a
fish course, served on a bed of crisp lettuce garnished with olives.