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HERRINGS IN CREAM

Cut the smoked herrings into fillets, removing the heads. Soak them in the milk (to remove the salt) for an hour. Wipe the fillets dry, cut them into pieces and lay them in a deep dish. In a separate bowl, mix the cream, the mustard, the juice of the lemons and a few sprigs of dill. Pour this sauce over the smoked herings, stir and serve cold.
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3 smoked herrings
3 cups milk
1 cup thick cream
2 tsp strong mustard
2 lemons
1 bunch dill
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20
mn
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Use a very sharp knife to detach the herring filets and serve with a shot glass of vodka.
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Nord-Pas de Calais
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Fish
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