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Method :
Put
the herring fillets, pickling spice, onions and vinegar into a
shallow baking dish. Cover
with foil and bake in the oven at 350oF (180oC),
Gas 4 for 25-30 minutes. Cool. Lift
out the herring fillets and discard the liquor and spices. Cool,
then add the cherries. Mix
together the mustard, yoghurt and soured cream and season well with
pepper. Pour
over the herrings and cherries and toss to blend well. Line a
plate with red chicory leaves and spoon on the salad.
Serves 4
Note
: Serve with rye bread and green salads.
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