- 40 grams
Salt (no iodized salt)
- 200 milliliters
- 1 bowl
Salt the herring and leave for two days, turning occasionally
Cut the dorsal fin with a knife, carefully remove the meat along the center bone, halve and remove the bones. Boil the cream and let cool. Rinse the watercress, cut into small pieces and mix together with the herring. Place in the refrigerator for 2-3 days. Garnish with fresh watercress just before serving.