Chef Tareq Taylor's hometown of Malmo is Sweden's third largest city. The food scene here is inspired by the large immigrant population whose recipes have given Malmo a new energy.
Put the fillets together two by two with the skin side out.
Mix breadcrumbs and rye flour. Roll the fillets in the mixture.
Fry the fish on each side in butter until golden brown. Salt to taste.
Place the fried herring in a bowl. Put the onion on top.
Combine all the ingredients for the pickle marinade in a pot. Stir over medium heat until the sugar is completely dissolved.
Pour the marinade over the herring and onion and cover with cling film or a lid. Let it sit in the fridge for one week before eating.