Chopped Pickled Herring Recipes

PICKLED HERRING

Steps:

• Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours.
• Change water twice.
• To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil.
• Stir to dissolve sugar; let cool.
• Rinse the fillets with cold water and pat dry with paper towels.
• Cut fish in 1-inch pieces removing bones.
• Peel and slice onion.
• Separate slices into rings.
• Arrange herring and onion rings in alternate layers in sterilized jars.
• Cover with pickling solution and cap.
• Refrigerate at least 3 days before serving.
• The herring will keep up to 3 weeks refrigerated.

PICKLED HERRING

Steps:

• Put some salt in bottom of small bowl. Place fish skin down. Continue layering fish and salt finishing with a layer of salt. Put weight (dish or plate) on top and refrigerate for 4 to 5 days. Wash herring well and skin. Soak in cold water 1 hour, changing 3 to 4 times. Cut in 1-inch pieces. Drain and pat dry. Boil 3 tablespoons water with 1 teaspoon allspice. Add sugar, vinegar, bay leaves and pepper. Mix until sugar is dissolved. In a one quart jar put 2 cups pickling solution, some onions and herring pieces, laying them and topping with onions. Fill to top with solution. Keep in tightly closed jar in refrigerator 2 to 3 days until ready to serve.

CHOPPED PICKLED HERRING

Steps:

• In a deep bowl, add the herring, celery and onion. Mix together. The texture should not be too fine. If more liquid is needed, add a little of the reserved herring liquid, a spoonful or two at a time. Serve on a bed of fresh greens and other salad products you like. Sprinkle with paprika.

PICKLED HERRING

Steps:

• Combine all brine ingredients in a 1 1/2 quart saucepan and bring to a boil. Stir occasionally until sugar is completely dissolved. Let cool, cover and reserve.
• Completely submerge and soak 12 preserved herring fillets in cold water overnight to extract salt. Remove fillets and pat dry. Arrange in a shallow pan and cover completely with pickling brine. Refrigerate overnight. The next day, remove herring from brine and dice into 3/4-inch pieces. Serve with the Mustard sauce.
• Combine the sweet and Dijon mustard, sugar, vinegar, coffee, salt and pepper in a food processor. Drizzle canola oil into the mixture in a very slow, steady stream, until a thick consistency is formed. A whisk may also be used. Refrigerate overnight;

PICKLED HERRING THREE WAYS

Steps:

• Soak whole salt herrings for 12 hours in several changes of cold water. Remove herrings from water and bone and skin them, producing 6 or 8 fillets.
• Bring first 6 ingredients to boil. Remove from heat and cool completely.
• Put fillets in suitable shallow dish, strain pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving
• Bring first 4 ingredients to boil. Remove from heat and cool completely.
• Put herring fillets in suitable dish, pour unstrained pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving.
• Cut herring fillets into bite-size pieces, mix with sour cream, pickling liquid and onion. Refrigerate for at least several hours before serving.

PICKLED HERRING SPREAD

Steps:

• Drain herring of wine, do not rinse off any left over spices.
• Place cream cheese and drained herring in food processor.
• Process until smooth and spreadable.
• Finely chop scallions.
• Remove spread from processor and place in to a medium sized bowl.
• Fold in finely chopped scallions while tasting for salt and pepper.
• Keep cool until it is ready to be served.
• Garnish with sprig of parsley.

CHOPPED HERRING RECIPE - (5/5)

Steps:

• Drain the wine sauce from the jar of herring into a small bowl crush the matzo into it to absorb the liquid chop the herring the onions from the jar the finely diced fresh onion and the apple until very fine add the soaked matzo and hard-cooked eggs continue to chop until throughly blended season with the sugar yield a little more than 1 pound

SLEDZIE W JOGURCIE (HERRING IN YOGURT DRESSING)

Steps:

• Cut herring fillets into small pieces and place in a bowl. Add yogurt, onion, pickled cucumber, mustard, black pepper, and sugar; mix well to combine.
• Cover with plastic wrap and chill before serving so the flavors can develop, at least 3 hours.