Salted Herring and Onion Salad

Rinse the salted herrings under cold water to remove excess salt, then pat dry with paper towels. Carefully fillet the herrings, removing any remaining bones, and cut the flesh into bite-sized pieces.

Peel the onions and slice them thinly into half-moons. Place the sliced onions in a bowl and cover with cold water for 5 minutes to mellow their sharpness, then drain well.

Pit the olives if necessary and halve them, or leave whole depending on preference.

In a large serving bowl, combine the herring pieces, drained onions, and olives.

Drizzle the oil and vinegar over the mixture and gently toss to combine all ingredients evenly.

Let the salad rest for 5-10 minutes at room temperature before serving to allow the flavors to meld.