What to do with smoked herring?
The other day I bought some smoked herring for the first time. I have had smoked salmon before and didn't expect it to be too different. I did not expect the extraordinary saltiness of it. There is just too much salt for me to handle!
What can I do to cut the salt? Can I soak it out? If so, will I need to cook it afterward? I've tried smearing cream cheese on it but it was still overpowering.
If the salt can't be brought down, is there any type of primal dish that it could be added to where it won't overwhelm?