Instructions: Soak the fillets for 10 to 12 hours or follow the directions on the package.

Drain well.

Dip the herring in rye flour or bread crumbs mixed with flour.

Fry in hot margarine or butter till brown on both sides transfer to serving platter.

Then fry the sliced onions till a golden brown and spread on top of the herring.

Add the cream to the skillet and bring to a boil stirring.

Serve the herring with the hot cream.

Or serve the herring with white sauce made with milk and flavoured with sauteed yellow onion.

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