It is delicious even making its marinated herring. They can achieve an intense flavor of just the way you like to. Here is my version of the classic red herring.

Ingredients:

10 islandske spegesildfileter

5 dl eddike

1 stor ds koncentreret tomatpuré – 140 gr

1 dl sherry

500 gr rå rørsukker

10 laurbærblade

1 – 5 tsk hel tørret, crushed or ground chilli

1 lille kanelstang

2 tsk allehånde

2 tsk korianderfrø

2 tsk stødt sandeltræ (Optional)

2 tsk nelliker

1 tsk peberkorn eller knust peber

How to:

Herring Fillets be watered down to get some of the salt out of them. This is done by laying it close in a dish or jar – and inclined as much cold water of which has herring. De stilles på køl hvor de står ca 4 timer, alt efter hvor meget salt du synes at der skal trækkes ud.

Meanwhile you wait, lichens you all lagen.

The whole spices are ground in spice grinder to medium fine powder.

Klip CE. laurel leaves in a few if they are very large.

All the ingredients in a pot and boil quietly up stirring occasionally. Remove from heat and cool completely.

The herring taken out of the water and dripped of. Cut them into chunks as you like and put them on clean, scalded glass. Fordel lagen over sildene. Der skal være ca. as much as the liquid medium which is herring. It is important that they be completely covered and the tubes is completely filled, such because the fish will always be covered with bed sheet.

If you can get the crowd to fit with a number of glass, but there is just ½ inch liquid in each – then top up with a little vinegar.

Now herrings to soak in the brine – preferably in the refrigerator or at least in a cool room. It takes at least a few days and like a lot longer. Normally we make herrings from the middle of November to the first days of December if they are eaten at Christmas and remains in January.

Note:

Salt herring are herring that has matured with the salt in a barrel – i reglen minimum 6 måneder. The salt also conserves Sildene. When the herring to be used, they must be diluted to some of the salt can be pulled out. It depends how long it watered down – it depends on the salt concentration is desired in the finished product. It is important that there is used for salted herring marinated herring – you may not use fresh (usaltede) herring – they are not suitable for the preservation in this way.

I hope that you have the heart to pour one inferior buy-curry salad on. If you insist on pouring this one on – so low your own, like one that matches the seasoning of herrings it is used for.