- 1 package dried, smoked, boned herring
- 3 Tbs olive oil
- 1/2 cup lemon juice
- Briefly grill the herring on charcoal to accentuate the smoky flavor. and burn of the skin.
- Beat lemon juice and olive oil until blended.
- Cut the herring in bite-size pieces.
- Cut into small pieces and marinate in juice and oil.
- Serve with bread as an hors d’oeuvre