Norwegian Haugesund Pickled Herring - Haugesundsk Spedesild

[Olga Drozd]

Norwegian Haugesund Pickled Herring - Haugesundsk Spedesild

2 large pickled herrings
3 tablespoons cider vinegar
3 tablespoons salad oil
1 teaspoon pepper
3 tablespoons sugar
1 small onion, minced
1 cup coarsely chopped pickled beets
Minced parsley

Rinse herrings and soak for 12 hours.  Cut into strips, 1/2 x 1 inch.  Arrange pieces to resemble the fish before cutting.  Mix vinegar, oil, pepper, and sugar. Pour mixture over herring and let stand for several hours.  Serve garnished with onion, beets, and minced parsley.  Makes 4 servings.

NOTE:  Serve with boiled potatoes and thick dairy sour cream.

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