4 herrings, gutted and boned
1 onion, sliced in rings
140 ml (1/4 pint) white wine vinegar
140 ml (1/4 pint) water
4 allspice berries
2 tsps mustard seed
1 bay leaf
1 large sprig fresh dill
1 head lettuce
1. Separate all the fish into whole fillets removing the heads, tails and fins. Place the fillets in a shallow dish, scatter over the onion and set aside.
2. Mix the vinegar, water, peppercorns, allspice berries, mustard seed, bay leaf, dill and salt in a glass measure and cook for 6 - 8 minutes on HIGH.
3. Allow to cool slightly and then pour over the fish. Leave the fish to cool in the liquid, cover and leave in the refrigerator overnight.
4. Serve the fish with some of the onions on a bed of lettuce, and garnish with sprigs of fresh dill if desired.