This is a dish that mom and grandmother often made when I was young because it was delicious and still cheap. Back then, that was in the 1950s, it was considered poor people`s food and there was at least once a week.
It came in two variations, namely with watered salted herrings, pickled in sweet and sour, or with fresh, breaded and fried herring, pickled in sweet and sour. Today I don`t remember which variant I preferred, they are both hearty and tasty in any case.
Cut the bacon and onions into cubes. Leave the bacon in a pan and fry the onion cubes brown over medium heat.
Boil the potatoes, peel them and place them on plates with the filleted herrings. Pour the bacon and onion sauce over the potatoes.
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