Instructions: If the fishmonger wont block fillet the herrings which means leaving the fish in one piece you can take out the bones by opening up the belly removing the guts and cleaning if necessary then pressing the fish down on a board.

Have the fish open backbone against the work surface and really work at pushing the flesh against the board along the backbone.

You should then be able to ease the bone away from the flesh together with most of the smaller bones.

Try and leave the flesh as intact as possible.

The fresher the fish the more the bones will cling.

Recalcitrant bones can be removed after the preliminary soaking.

Lastly cut off the small fins.

Now place the fish opened out in a deep dish that will hold them nicely (an oval dish of about 2.53.5 litres is most suitable).

Add the water mixed with the vinegar; it should cover the fish completely.

Leave in a cool place for about 3 hours.

Then take out the herrings rinse in clean water and drain them well.

Any large bones still in the herrings can be pulled out easily.

Next mix together the sugar salt allspice and peppercorns.

The spices should not be reduced to a powder but should have lots oftexture.

Place a layer of spice mixture in the cleaned dish.

Add 2 bayleaves and a layer of opened out herring skin side down.

Add another layer of spice mixture and bayleaves.

Place more herring flesh side down on top and repeat layers of spice and fish until all the fish is used up ending with a layer of spice and bayleaves.

Place a piece of tin foil on top pressed down lightly cover with a lid or more foil and put the dish in a cool place for 5 9 hours depending on the size of the fish.

At the end of marinating time remove the herrings and carefully wipe off any bits of flavourings adhering to the fish with dampened kitchen paper.

Then remove any remaining largish bones or fins and trim the edges.

The fish can be wrapped in clingfilm and kept in the fridge for several days it will taste better the day after being made and will continue maturing nicely for another 2 or 3 days or deep frozen for several months.

To serve fold the fish back together and cut in 1cm slices slightly obliquely.

Place on a dish garnish with lemon and any of the accompaniments suggested above.

Serve as a starter with yoghurt or soured cream mixed with chopped chives or spring onions and rye or pumpernickel bread. Or as a main course with new potatoes hardboiled eggs and a beetroot salad.

Serves 6 as a starter or 4 as a main course

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