Preparation / Directions:
Clean and soak herring in cold water 24 hours, changing water 2 or 3 times. Remove skin and bones. Rinse and dry fillets. Cut each fillet into three or four pieces. Put milts ghrough sieve. Add sour cream, pepper, oil and vinegar to milts. Blend. Stir in bay leaves and peppercorns. Pour enough sauce into glass jar or stone crock to cover bottom of container. Arrange alternate layers of herring fillets, onions and sauce, repeating layers, ending with sauce. Cover tightly and place in refrigerator 36 hours before serving.
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