Using your fingers, remove the spine from the soaked herring and line them in a tray. Bring the vinager, water and sugar to a boil. Peel the onion and slice thinly and place ontop of the herring. Pour the boiling pickling liquid ontop and let sit for about 30 minutes.
Put the blackbread in a pot and cover with water. Add a generous piece of butter and cook until it becomes a puré.
Garnish with whitefish roe “golden caviar”, cripsy black bread, dill and sourcream.
500g salted baltic herring, soaked over night
1 dl white vinegar
1 dl water
10 gram sugar
1 yellow onion
100 gram black bread, dark rye bread