Salt Herrings or Bloaters

Gezouten Haring

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This typically Dutch dish consists of salt herrings or bloaters, soaked for 2 hours in equal parts of water and milk. Remove the head and skin, fillet the fish and cut in thin strips. It is eaten uncooked.