1. Firstly, marinate the Baltic herring fillets. Sprinkle generously with salt so it would seem that it will be too salty of you eat it right away. Slice the onions, chop the dill and parsley. Mix everything together with oil and lemon zest and pour over the fish. Leave in the refrigerator overnight.

2. Cut the pumpkin into thin slices. Using the round-shaped form cut the circles from pumpkin and parboil briefly in boiling water, then dip into the marinade made of water, vinegar and sugar. Leave to marinate for a while, then remove the pumpkin rounds from the marinade mixture and bend to get the ravioli shape.

3. Make the pea puree. In salted boiling water add the peas, bring to a boil and drain immediately, then place in ice cold water. Fry the onions in butter and place in a blender together with the peas. Blend well, season with salt and olive oil.

4. Place the pickled Baltic herring, pea puree and pumpkin ravioli on a plate. Drizzle with some olive oil. You can serve this dish with rye bread.