The most tedious part of this recipe is to fillet a herring, to remove all the bones. Cut into small pieces.

Onion cut into half rings, carrot grate on a grater, fry the onion and carrot in small amount of oil.

From a small jar of corn pour out the liquid and add to the fish, then let cool the onions and carrots, add to the salad and mix well. The original had more walnuts, but I didn't have even written that it is possible to add vegetable oil but I had enough in roasting. Tried the warm salad, I thought a little bland. I added 1 table.l. Apple cider vinegar and put to infuse in the fridge for a couple of hours. That's when it has the salad was very tasty.