Nordic Baked Salt Herring

Place the salt herring fillets in a large bowl and cover completely with cold water. Soak in the refrigerator for at least 12 hours to draw out the harsh salt cure, changing the water once halfway through.

Preheat the oven to 200 degrees Celsius or 390 degrees Fahrenheit. Drain the soaked herring fillets and pat them thoroughly dry on both sides using paper towels.

Lightly grease the baking dish with a dab of the melted butter. Lay the dried herring fillets flat in a single layer at the bottom of the dish, then pour the heavy cream evenly over the top.

In a small mixing bowl, toss the dry bread crumbs with the remaining melted butter until the crumbs are evenly coated and resemble wet sand.

Scatter the buttered bread crumb mixture in an even layer across the surface of the herring and cream.

Bake in the preheated oven for 20 to 25 minutes. The dish is ready when the cream reduces slightly and bubbles vigorously around the edges, and the bread crumb crust turns a deep, crisp golden brown.

Remove the baking dish from the oven and allow it to rest for 5 minutes. Scatter the finely chopped fresh chives generously over the hot crust just before serving.