• Russian salt herrings, made by covering whole herrings, not gutted, with a mixture of coarse salt, coarsely ground pepper and bay leaves for 3 days in a cool larder. They are then removed, the salt brushed off and the fish covered in a marinade made from water boiled with a large amount of chopped garlic and bay leaves mixed with some of the liquor from the herrings and a few tablespoons of the salt. To serve they are rinsed, gutted, deboned and laid on a bed of bay leaves and crushed peppercorns.