I think that this herring is the same " Dutch-style "as that Soviet meat "French-style". Because in Holland, herring is sold, cut into fillets, preserving the tail and sprinkling, at most, with onions. But this cooking option turned out to be very, very good and diversified our "herring table". The recipe is found on the web in different proportions and cooking methods (both from fresh and salted herring). I tried different ways and brought out for myself the option that I liked.
Defrost the freshly frozen herring, gut it and cut it into clean fillets without skin and bones, cut into pieces
Take spices to your taste. I took 1/2 tsp. of a mixture of five peppers, 1/2 tsp. of coriander seeds and a couple of cloves. Rub everything in a mortar, but not into dust, but so that there are large fractions
Mix the spices with salt and sugar. In a bowl, put the pieces of herring and mix with salt, sugar, spices. Cover the bowl with a lid and put it in the refrigerator overnight.
Cut the onion into half rings
Grate the carrots on a "Korean" grater or cut into strips.
Cut the lemon into half-circles or quarter-circles.
In the jar, add layers of onions, carrots, lemon slices and salted herring. Shift the layers with dill sprigs and bay leaves.
Pour the oil and put it in the refrigerator for another day. Periodically turn the jar over so that the marinade inside is evenly distributed.
A few tips from personal experience of cooking this dish:1. It is better to take a thin-cored lemon, because a thick-cored lemon in the process of pickling is a little bitter.2. If you are afraid of lemon bitterness in the dish, then I recommend removing the zest from the lemon, removing the white part of the crust and cutting the lemon into slices without a crust. And add lemon slices without a peel and lemon zest to the jar. Then there will definitely be no bitterness3. In some recipes, herring is put in a jar with vegetables immediately, sprinkled with salt and sugar. In my opinion, with such a bookmark of products, the herring does not have time to salt, but the vegetables become over-salted. Therefore, I recommend that you first salt the herring, as I wrote, and then marinate it with vegetables and lemon.
4. For my taste, it is better to add oil immediately, when laying vegetables in a jar, because this is how they are soaked in it during the pickling process. In some recipes, herring with vegetables is marinated without oil, and watered with oil when serving.5. If there is no dill with umbrellas, then you can just use sprigs of dill or add chopped dill, it's a matter of taste and preferences.