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Herrings, Nordenfjold

Remove the skin from four pickled, fat female herrings, then soak them in cold water over night. Drain, split open through the stomach, remove the roes and place them in a small bowl with enough fresh cold milk to cover them. Cut off the heads, split the four herrings in two, remove the spinal bones, then cut each half in two diagonally and lightly wash with a little white vinegar. Cut two medium white onions in thin rings and place them at bottom of a hors d'oeuvre dish, arrange the herring filets on top and keep in a cold place until required.

Drain roes from the milk, finely chop and place in a bowl. Add two very finely chopped, sound shallots, half teaspoon each chopped chives and parsley, one saltspoon cayenne pepper and half saltspoon grated nutmeg. Mix well, then pour in one tablespoon each good white vinegar and thick cream. Thoroughly mix again for one minute, spread prepared roes over herrings, decorate all around dish with thin slices of lemon and serve.