- 12 fillets pickled herring
- 1 loaf rye bread, sliced
- For the dressing, mix:
- ½ a red onion, thinly sliced
- 3 T olive oil
- 1 lime, peeled and thinly sliced
- Zest of 1 lime
- Sea salt and freshly ground black pepper, to taste
Drain the herring fillets and lay flat on a deep plate.
Spoon the dressing over the fillets and leave to marinate at room temperature for 20 minutes.
Serve with toasted rye bread.
Cook’s note: For a simple yet delicious breakfast option, add sliced soft-boiled egg.