Old-fashioned marinated red herring with chili (will be translated upon request)

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.

Marinated red spiced with chili - uhmm

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6 thoughts on “Old-fashioned marinated red herring with chili (will be translated upon request)

  1. Øh – herlige opskrifter, som inspirerer mig.
    Jeg bliver dog lidt forvirret, når spegesild med krydderier bliver kaldt kryddersild.
    Kryddermodnede sild er jo noget helt andet 8<]

    • Hej Karsten

      Tak skal du ha’ 🙂

      Også for kommentaren vedrørende spegesild/kryddersild – det vil jeg da dykke nærmere ned i når jeg har lidt bedre tid. En hurtig Googling viser at betegnelsen kryddersild bliver brugt lidt i flæng både ved gammeldags modnede sild /spegesild (nok også derfor jeg ikke har tænkt videre over det) og ved sild som ikke er modnede først. Det er jo da forvirrende så…..

      Jeg ender nok med at omdøbe mine lige om straks…

  2. Hej.
    Som du selv skriver: De ser for lækre ud.
    Så nu skal jeg ned og finde nogle sild og hvad jeg mangler.
    Glæder mig.
    Vil også være en god gave
    Hyg

  3. Flere lækre sild!? 🙂 Lige før jeg skulle prøve selv at salte sildefileter til foråret , når vi sætter sildegarn.

    • Det var da en fantastisk idé. Jeg har endnu ikke prøvet selv at salte dem – kun købe dem hele saltede eller i fileter saltede – men det må være sjovt at have fingre i hele processen 🙂

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