Kashubian-Style Herring

After the Chocolate Weekend it's time for... herring.

My Mom made this herring for Christmas. But this herring salad is just as good every day, with bread, for example oatmeal bread, or as a snack for a get-together, so it's a recipe worth remembering.

Unfortunately, I don't know who came up with the recipe, but this herring, like any good herring, is absolutely yum.

Note: For herring salads I usually use fillets that are already filleted and soaked. If you use other herring, you need to soak it well to get rid of the salt.

Kashubian-style herring

Instructions:

For the marinade, bring the vinegar and water to a boil, then add the sugar, the onion cut into rings, and the spices. Boil for a moment and let cool, then add the herring cut into bite-size pieces and let it soak for at least half an hour.

Peel the onions and cut them into half-rings. Coarsely chop the prunes. Dice the pickles. Sauté the onions in the oil, adding a few tablespoons of water as they cook. Add the bay leaf, prunes, pickles, pepper and salt, and finally the marjoram. Simmer for a little while, add the tomato paste, stir, and let cool. Mix with the herring taken out of the marinade and serve.

Enjoy!