Fillet the herrings and cut the fillets into 2cm pieces. Boil the vinegar, sugar and spices with the water and stir until the sugar is dissolved. Cool down.
Remove the skin from the onions, clean the carrot and horseradish and cut them into thin slices. Layer alternately with the herring pieces and ginger in a tall glass dish. Pour the marinade over it and put it in the refrigerator with the lid closed for 2-3 days.
Serve with farmhouse bread with butter
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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