Grave Lax - 1 whole salmon filet - 1/4 cup coarse salt - 1/4 cup sugar - 20 peppercorns - 2/3 cup chopped dill - red wine Cut whole salmon filet in half. Oil hands and smear fish. Mix salt, sugar, dill and peppercorns and place over salmon.  Sprinkle lightly salmon with wine. Place skin down and then put other half flesh on flesh. Refrigerate for 72 hours. Pour out liquid. Slice very thinly at a angle and serve with dill mustard sauce	Dill Mustard Sauce -4 tsp mayonnaise - 3/4 tbsp dry mustard - 1 tbsp honey - 2 tbsp soya sauce - 1/8 tsp pepper - 2 tsp chopped dill Mix all the ingredents
Fish Loaf - 1 1/2 pounds chopped fish (white fish or any other mixture) - 2 medium carrots grated - 2 medium onions chopped - 1 parsley root grated - 1/4 cup oil - 2 eggs - 1 tsp sugar - 1/2 tsp pepper - 3 tbsp matzo meal -1 1/2 tsp salt - 1/2 cup cold water Saute onions, carrots, parsley root in 1/4 cup oil Add to fish mixture. Then add the rest of the ingredients. Mix very well. Place in a greased loaf pan. Lightly sprinkle top with paprika. Bake at 350°F (180°C) for 1 hour and 15 minutes. Serve hot or cold.	Matjes Herring with Red Onion & Dill Can be prepared in 45 minutes or less, but requires additional unattended time. - 10 pickled matjes herring fillets (about 1 1/2 pounds) - 2 medium red onions, chopped fine - 1 cup finely chopped fresh dill sprigs - 1/4 cup red-wine vinegar - freshly ground black pepper to taste - 1/2 cup vegetable oil - Accompaniment: boiled small potatoes (preferably new) Rinse herring under cold water and pat dry with paper towels. Cut fillets crosswise into 3/4-inch pieces. In a 1-quart glass or ceramic crock or bowl arrange some herring in one layer. Top herring with a layer of some onions and sprinkle with some dill. Layer remaining herring, onions, and dill in same manner. In a small bowl whisk together vinegar, pepper, and salt to taste and add oil in a stream, whisking until emulsified. Pour dressing over herring mixture. Chill herring mixture, covered, stirring occasionally, at least 8 hours and up to 2 days. Serve herring with potatoes. Makes 10 to 12 servings.
Pickled Herring - 6 fillets salt herring - 4 lg onions, thinly sliced - 1 c white vinegar - 1/2 c water - 2 tb sugar - 1 tb pickling spice - 4 bay leaves Wash the herring fillets well under running cold water. In a glass or crockery bowl, place the fillets. Cover the fillets with cold water and refrigerate overnight (about 10 to 12 hours).   Rinse the fillets again and place them in a glass or enameled casserole or baking pan. Cover the herring with the sliced onions, making layers in necessary. Now make the marinade. In a saucepan, combine the vinegar, water, sugar, pickling spice, and bay leaves. Bring to a boil and reduce to a simmer. Cook for 3 to 5 minutes until the sugar is dissolved. Cool slightly and pour over the herring fillets. Cover and place in a cool spot or refrigerate and marinate for 2 to 3 days before serving. Remove the herring fillets from the marinade and slice into bite-size pieces. Place the pieces in a serving bowl. Remove the bay leaves from the marinade. Mix the marinade and onions with the herring pieces, and serve. Makes 10 to 12 servings.

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