d Herring) is a traditional Danish
delicacy, often eaten on Surdejsrugbrød
The recipe is as follows:
Let the spegesild (salt herrings) steep in water for 24 hours. Change the water once or twice during the while. If you're using kryddersild (spiced herrings), they only steep for 2-3 hours.
Clean out the herring as follows: Cut off the head, if it has not been removed prior to salting. Put a cut along the spine, then rip off the skin by grabbing by the back of the head and pulling towards the tail. Split the fish and clean out the bones.
Cut the filets in appropiate sices (about one inch or 2-3 cm), then put the pieces in a bowl. Shake up the vinegar, sugar and pepper, and pour it over, then cut the onion in rings and put it in. Let the fish absorb the marinade for 3-4 hours.
Put a few pieces on a slice of surdejsrugbrød, perhaps add a boiled egg, and enjoy!