Preparation / Directions:
Clean and soak herring in cold water 24 hours, changing water 2 or 3 times. Remove skin and bones. Cut fillets into 1 1/2 inch pieces. Place sour cream in mixing bowl. Gradually add salad oil and vinegar. Blend well. Stir in bay leaves and peppercorns. Pour enough sour cream mixture into glass or stone crock to cover bottom. Arrange alternate layers of herring, onion and lemon slices in container, covering each layer with sour cream mixture. Cover tightly. Place in refrigerator. Allow to stand at least 12 hours before serving.
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