Serves 6 Swedes, maybe more furrengers
Start a day ahead.
14 ounces matjes herring, filés or cut up in serving pieces
¾ cup chili sauce
½ cup EVOO
4 tablespoons white balsamic vinegar
3 tablespoons water
1 tablespoon honey
1 tablespoon capers brine
2 tablespoons small capers
Drain the herring and place in a jar, which has a tight lid.
Mix the remaining ingredients until smooth, and pour over the herring.
Blend well so the herring is covered by the marinade.
Put on the lid and store in the fridge overnight.
This is a bit more fun than the store-bought pickled herring, and imagine the high brag factor:
I did indeed pickle this herring myself!