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1 whole fresh herring
1 whole slice of ham from Hallegård
Rye flour from Bornholms Valsemølle for breading
1 clove of garlic
1 bundle of chervil
A pinch of grated lemon peel
Butter for pan frying

Clean and rinse the herring well. Cut off the head and debone the herring (NOTE: The herring must remain in one piece). Finely chop the garlic, then mix it with olive oil, lemon peel, and chervil. Fill the herring with ham and garlic mixture. Bread the herring in rye flour and tie up the herring with a meat twine. Gently pan fry the herring in butter. Serve lukewarm with salsa on the side – and perhaps a slice of bread.

5-6 ripe plum or cherry tomatoes Half an apple
1 shallot
Fresh coriander to taste
1 lemon
2 tbsp. canola oil
Salt and pepper

Rinse tomatoes, apple, coriander and lemon. Cut tomatoes and the apple into small cubes, and chop the shallot and coriander. Grate off about 2 teaspoons of lemon peel and squeeze out the lemon juice. Save a pinch of lemon peel for the herring. Mix tomato, apple, coriander and lemon peel with olive oil, and add a bit of lemon juice, salt and pepper to taste.

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