Preheat the oven to 175 °. Rinse the herring and cut the dorsal fin.
Grease an ovenproof dish. Cut the leeks into thin strips and spread it evenly in the dish. Mix caviar and Dill. Add the herring with the skin down and spread with 1-2 teaspoons of caviar mixture on each herring fillet. Roll up fillets and place them seam-side down in the dish.
Pour over the cream, salt and pepper.
Put in oven about 20 minutes and then lower the heat to 150 º. Roast for another 10-15 minutes or until the herring has a temperature of 60-65 º. Make sure that the over heat gets too high, add in this a greaseproof paper over the herring.
about 10 servings as an appetizer
1 kg of fresh herring fillet
2 tablespoons butter
3 dl smoked caviar
3 tablespoons Dill
5 dl double cream (or 2 ½ dl milk and 2 ½ dl cream)
salt and pepper