Swedish pickled herring (Inlagd sill)

1. Put the salted herring fillets into cold water and soak them in the fridge for 8-12 hours, changing the water once or twice; taste - they should be pleasantly salty, not harsh.

2. For the pickling liquid, bring the water, vinegar and sugar to the boil in a saucepan until the sugar dissolves, add the allspice and bay leaves and leave to cool completely.

3. Slice the red onion into thin rings and the carrot into thin rounds or strips.

4. Drain the herring, pat dry with kitchen paper and cut into 2 cm pieces.

5. Layer the herring, onion and carrot in a clean jar and pour over the cold pickling liquid so everything is completely covered.

6. Seal and leave in the fridge for at least 24 hours, preferably 2 days; serve with boiled new potatoes, sour cream and chives.

Tip: In Sweden there is no Christmas, Easter or Midsummer without pickled herring. The brine follows the classic "1-2-3" ratio: 1 part vinegar, 2 parts sugar, 3 parts water. It keeps for 1-2 weeks in the fridge; if you can't get salted herring, use matjes herring and skip the soaking.