Marinated/pickled herring - Marineruð síld í kryddlegi
Marinated herring is a family favourite, although I must admit that we prefer to buy it ready made rather than make it from scratch.
3 salted herrings
200 ml white vinegar
1 medium onion
200 ml water
6 black peppercorns
100 ml sugar
1 laurel leaf, broken into pieces
(To convert measures, use the link on the right sidebar)
First, the excess salt must be removed from the herring:
Wash the fish under cold, running water. Soak in plenty of cold water for 24 hours, changing the water every few hours. Fillet and soak in cold water for 1-2 hours.
Preparation:
Cut each fillet diagonally across, into finger-wide pieces, OR roll up, beginning at the tail end. Slice the onion. Put the herring into a sterilized jar, layering with onion slices and spices. Stir together vinegar, water and sugar until sugar dissolves. Pour over herring until covered. Close the jar, and give the herring a few days to marinate properly. Store in the refrigerator. Will keep for a couple of weeks.
Serving suggestions:
-serve with hot, cooked potatoes and rye bread
-arrange on a slice of rye or pumpernickel bread with slices of sweet apple, banana and hard boiled egg. Serve with or without this sweet curry sauce:
Mix 2 parts mayonnaise with 1 part sour cream. Add some honey to make it slightly sweet. Add some mild or medium hot curry powder to taste. The sauce should be creamy and smooth, with a definite curry taste and a hint of honey. Pour over the fish and fruit on the bread and top with slices of hard-boiled egg. You can also cut the fish, egg and fruit into small pieces, mix into the sauce and serve as a salad.
3 salted herrings
200 ml white vinegar
1 medium onion
200 ml water
6 black peppercorns
100 ml sugar
1 laurel leaf, broken into pieces
(To convert measures, use the link on the right sidebar)
First, the excess salt must be removed from the herring:
Wash the fish under cold, running water. Soak in plenty of cold water for 24 hours, changing the water every few hours. Fillet and soak in cold water for 1-2 hours.
Preparation:
Cut each fillet diagonally across, into finger-wide pieces, OR roll up, beginning at the tail end. Slice the onion. Put the herring into a sterilized jar, layering with onion slices and spices. Stir together vinegar, water and sugar until sugar dissolves. Pour over herring until covered. Close the jar, and give the herring a few days to marinate properly. Store in the refrigerator. Will keep for a couple of weeks.
Serving suggestions:
-serve with hot, cooked potatoes and rye bread
-arrange on a slice of rye or pumpernickel bread with slices of sweet apple, banana and hard boiled egg. Serve with or without this sweet curry sauce:
Mix 2 parts mayonnaise with 1 part sour cream. Add some honey to make it slightly sweet. Add some mild or medium hot curry powder to taste. The sauce should be creamy and smooth, with a definite curry taste and a hint of honey. Pour over the fish and fruit on the bread and top with slices of hard-boiled egg. You can also cut the fish, egg and fruit into small pieces, mix into the sauce and serve as a salad.
