250 gm salted herring
125 ml oil
125 ml sugar
250 ml vinegar (brown makes a richer colour, but for pesach I use white)
250 ml tomato sauce
1 1/2 cups of diced apple (I use red)
1 1/2 cups of finely diced onion
Cut herrings into bite size pieces. Mix all the ingredients together and store in a non-metal container. Danish herring is best made at least 2 days in advance.