Marinated Christmas Eve herrings are a great base for herring salads. Fillets prepared in this way can also become the basis for herrings in cream or oil with any selected additions. Contrary to appearances they are not sour or spicy at all – they become delicate and expressive in taste. They are tasty, even without further processing. You can prepare herring in wine vinegar a week or two before the holidays – they will last that long in the fridge, gaining tenderness and flavor.
Ingredients:
- about 500 g herring flakes (from brine),
- 400 ml of water (+ for soaking herring),
- 2-3 onions,
- a spoon of sugar,
- a teaspoon of mustard seeds,
- 2 bay leaves,
- 6 grains of allspice,
- a teaspoon of colored peppercorns,
- 80 ml of wine vinegar,
- 125 ml olive oil.
How to do it:
Soak the herring fillets in cold water. Change the water every half an hour until the herrings acquire the desired taste. Cut the soaked herring into smaller pieces (if desired).
Finely chop the onions. Boil water with sugar, mustard, bay leaves and allspice in a pot.
Transfer the onions to the boiling water. Cook for 2-3 minutes. Reduce the burner power to minimum and pour the vinegar into the brine. Also add peppercorns, lightly crushed in a mortar. Cook for a while. Cool the brine.
Place the pieces of herring in jars (1 large or 2-3 smaller ones), interspersing them with onion. Pour the brine over everything. Pour olive oil on top. Close the jars and put them in the fridge.
Source: Terazgotuje.pl
See also:
Herring recipe from Bożena Dykiel. Soft, delicate and melting with delicious sauce
Shortcrust pastry, sour berries, fluffy meringue. Blueberry Delicja will reign supreme on the table
Fancy a light salad? Make this one with cucumbers and peppers
