Herring with dill

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Fet fisk, s. 98 (falt i det fri)

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1
Fill and roll
Sprinkle the soaked herring fillets with a little sugar, pepper and chopped dill, roll them up tightly and cut them crosswise into thin slices.
2
Pour over vinegar
Place the slices in a fairly deep dish and pour over vinegar with a little sugar and salt added to taste.
3
Garnish
Garnish the dish with a few sprigs of dill. Finely chopped parsley or chopped beetroot can be used instead of dill.

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