The herring is probably one of the cheapest fish you can buy. It is also extremely good for you, providing essential oils. These soused herrings, probably originating in Denmark, make a good hors-d’oeuvre, which is improved by a dollop of sour cream.
Lay the herrings in a fireproof dish, cover with the sliced onion, sprinkle with the pickling spice and add bayleaves, salt and pepper. Mix the wine and wine vinegar and pour over. Cook in a preheated slow oven 150°C/300°F/Gas 2 for about 1½ hours. Allow to get cold before serving.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.