Janne Vuorinen wrote:

> I like to enjoy my herring with dark rye bread, butter and thinly sliced
> onion. Sometimes I add some slices of cold boiled potatoes too.
> Simple is beautiful
>
> I prefer "natural" herring which is not marinated but only salted.
>
That's interesting. The SBF never mentioned that. She starts with salted
herring, rinses them, and then makes mustard herring, pickled herring,
shoemakers salmon and Jannsens Delight.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener