Herring Bake

Delicious herring bake with boiled potatoes and salad

Ingredients

600-700g fresh herring
Salt (optional)
About 1½ Tbs dried breadcrumbs
2-3 Tbs margarine

Filling
Parsley butter, smoked roe paste, tomato ketchup or split sprats.

Garnish
Dill sprigs

To serve
Boiled potatoes and salad

INSTRUCTIONS:

Grease the Omnia Pan. Clean, rinse and fillet the herrings. Lightly salt the fillets (skip this if you choose the smoked roe as a filling). Spread the filling you prefer on the fish. Roll up the fish fillets (towards the tail). Lay the roulades closely together in the Omnia Pan in a single layer. Sprinkle with a thin layer of breadcrumbs and dot with margarine. Bake at low heat for about 20 minutes. If you have a meat thermometer, the herring is done when the fish reaches 60-65 °C.

Garnish with dill sprigs before serving.