Soak the herring to remove excess salt.
Cut into small pieces.
Cut the onion into thin feathers, simmer on the oil sprinkling with water from time to time (for not to burn).
Add marjoram, sliced plums, red pepper and soaked (drained) raisins.
Add the concentrate - mix thoroughly. Season with ground colored pepper. Cool down.
Put on the cut herring - set aside for 48 hours.