4 herring (6 oz. each)
3 medium onions (optional)
3-4 tablespoons dillweed
6 tablespoons vegetable oil
2/3 cup vinegar
1 teaspoon dry mustard
sugar (to taste)
salt (to taste)
ground white peppar (to taste)
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Fillet fish and remove skin. Place fillets, sliced onions (optional) and dill alternately in ceramic bowl.
Combine oil, vinegar, mustard, sugar, salt, and pepper; pour over fillets.
Cover bowl and refrigerate for hours or overnight.
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