By Helen Witty and Elizabeth Schneider
Herring dishes of endless variety begin with salt herring. If you can’t get a good supply of the salted fish in some ethnic hideaway, make your own. For this you obviously will need fresh herring (or frozen herring, if you can find them), which you may have to order in advance unless you live in a herring-loving community, either Scandinavian or Central or Eastern European.
You may use salt herring in recipes for cooked dishes (many are in Scandinavian cookbooks), as well as in the