Fillet of Marinated Herring

• 12 herring (24 fillets) 
• 1 quart sour cream 
• 1 cup vinegar 
• 2 tablespoons olive oil 
• 6 medium-sized onions 
• 3 sour apples 
• 2 bay leaves 
• 2 black peppercorns 
• ½ lemon, sliced

The best herring are the fat ones caught off Maine and Nova Scotia, usually sold as Nova Scotia herring. The best herring for marinating are the male fish, known as milters. Wash and soak 12 milters in cold water for 24 hours. Then cut out the milt sacs, chop them fine, and mix them in a bowl with vinegar, sour cream, and olive oil. Strain and add sliced onions, apples cut in thin strips, peppercorns, bay leaves, and lemon. Cut head off herring, pull outer skin off, split the fish, cutting off all bones. Wash fillets, arrange in porcelain pot, pour dressing over them, and keep in refrigerator.

Let them soak 24 hours before serving.

From Good Maine Food by Marjorie Mosser