I love fresh herring. My purveyor rarely finds it available, and usually only in 20-pound packages. Last week he produced magic with a 5-pound box. Suddenly a world opened up – what should I do with them? Follow my genetic DNA and pickle them the “traditional” Jewish-Belarus way? Follow Scandinavian inspiration from reading Johanna Kindvall’s Smørgasbord?   I adapted. Here’s Johanna’s formula,  and below are my fillets that I would pickle. After marinating, I’ll pull out a bottle of Aquavit and enjoy…