500 g of Baltic herring
2 tsp of salt
4-5 lemons
Parsley
1 head of garlic (large)
1 chilli
200-300 ml of olive oil
Rinse, drain and fillet the fish. Mix with the salt and season with a little lemon zest. Place the fish in a half-litre jar and pour over the lemon juice until the fillets are ‘swimming’ in the liquid. Refrigerate for at least 8 hours or until the fish have turned lighter in colour due to the acidity. Next, carefully drain the fish and then layer back in the jar with the chopped parsley, garlic and chilli. Pour over the olive oil until the fish are covered. Leave in the fridge for up to 24 hours to intensify the flavour. Eat within three days, since the fish are unlikely to stay fresh for longer than that.
