Instructions: * Note: Injera is a sour crepelike flat bread. In Ethiopia, injera is served with many dishes and is even used in lieu of plates and utensils.

Place fillets in a nonreactive bowl, and fill with water. Cover, and refrigerate overnight.

In a medium saucepan, make a pickling brine by combining vinegar, sugar, 3 cups water, all peppercorns, bay leaf, carrots, red onion and leek; bring to a boil. Remove from heat; let the brine cool.

Remove herring from water; place in a shallow dish. Pour brine over herring. Lay plastic wrap directly on the surface of the brine; let herring marinate, refrigerated, overnight.

Fill a small saucepan with water; bring to a boil. Add beet; cook until fork tender, about 25 minutes. Drain, let cool, and rub off the skin. Cut into 3/4-inch dice.

Heat the canola oil in a large skillet over medium heat. Add apple, yellow onion, and diced beet; cook until softened, 3 to 4 minutes. Transfer to a large bowl. Stir in applesauce, mayonnaise, sour cream, parsley, and dill. Season with salt and pepper.

Remove herring fillets from brine, and cut each fillet lengthwise into four slices. Place a piece of flatbread on a work surface; spoon one-quarter of beet mixture over bread. Top with 4 slices herring and 1/4 cup sprouts. Roll bread tightly around filling. Repeat, making three more sandwiches. Slice each sandwich into 2-inch pieces; serve.

Serves 4.

Cuisine: "Swedish"

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