Glasmeisterhering also called Glasblaeser is not missing on any Scandinavian buffet. The preparation drags on for a few days, but the result is worth seeing.
1) Put the salt herrings in a suitable bowl and pour cold water over them. They must be well covered with water. Soak the herrings for at least 10 hours so that they lose salt. Change the water 3-4 times.
2) Cut the carrots into fine slices. Remove the skin from the onion and cut it into thin rings. Put the carrots and onions in a suitable bowl and pour boiling hot water over them. Steep for about 1 minute, pour off the water. Drain the vegetables in a colander or on kitchen roll.
3) Boil just under 1/2 liter of water with the spices and sugar. Bring to a simmer for about 5 minutes. Transfer to another container and cool.
4) Rinse the herrings under cold water and dab with kitchen roll. Using a sharp kitchen knife, slice lengthwise down the back and peel off the fillets on both sides so that no bones remain on the flesh. Carefully remove any remaining bones on the fish fillets. Cut the fillets into bite-sized pieces.
5) In a glass jar of about 1l, alternate layers of herring pieces, carrot slices and onion rings. Pour the cold broth on top. The ingredients should be covered by the broth. Close the jar tightly with a suitable cling film or lid. The herring must be kept for 4 days
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