Preparation / Directions:
Cut off head and tail, remove entrails, scrape and wash, then place the herring in milk (skimmed or buttermilk) for 12 hours, afterwards remove the skin, take out the backbone, split the herring in two halves and the fish is ready for serving. Place them in a shallow dish and cover the herring fillets with sliced onions. Boil the vinegar and spices and when cool, pour this liquid over the herring. Leave it for 12 hours. Slice the tomatoes, add vinegar, salt and pepper to taste. Before serving, drain the herrings and tomatoes and lay them neatly on a platter. Serve together with cream sauce and boiled potatoes.