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Medium
Published 1903
Soak herring over night, skin and take out all the bones. Rub the milt through a colander, with some of the vinegar. Now chop all other ingredients but eggs to size of a large pea, add milt and mix thoroughly. Will keep a month in cold place. Decorate with sardellen, pickles, hard boiled eggs and beets, olives and parsley.
Or if you desire, mix all together and heap on platter. Separate