Sherry Pickled Herring Recipes

SMOKED HERRING WITH FINGERLING POTATOES AND CHIVES

Steps:

• In a bowl, cover the herring with milk; cover and refrigerate for 24 hours.
• Drain the herring and pat dry with a paper towel. Put the herring, carrot, onion, bay leaf, shallot, juniper berries, thyme, garlic, lemon slices, and salt and pepper to taste in a shallow bowl. Gently stir them together, making sure not to break the herring fillets. Pour 1 cup grape seed or canola oil over the fish and cover with plastic wrap. Refrigerate overnight or up to 7 to 10 days.
• Stir together the mustard and vinegar. Whisk in the remaining .5 cup oil, season with salt and pepper to taste, and set aside.
• Put the potatoes in a medium pot and cover with salted water. Bring to a boil over a high flame, lower heat to medium and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Drain. While still warm, slice the potatoes in half, arrange on a serving plate and season with salt and pepper.
• Spoon some oil from the herring mixture over the potatoes and scatter with a few slices of the onion, carrots and lemon. Sprinkle with salt to taste. Cut the herring fillets into bite-size pieces and place on top of the potatoes. (Discard any remaining oil.) Drizzle the mustard vinaigrette over the herring and potatoes. Sprinkle with the chives and parsley, and serve.

SHERRY PICKLED HERRING

Steps:

• Soak herring in cold water for 24 hours,in the refrigerator changing water at least 3 times.
• Cut herring diagonally into 1 -inch pieces.
• Arrange herring and onion slices in a jar.
• Combine the sherry, vinegar, water, sugar, and allspice; pour over herring.
• Cover jar tightly, and refrigerate at least 24 hours.
• Serve with boiled potatoes or on a smorgasbord.

HERRING SANDWICHES

Steps:

• Place herring pieces, potato, onion, pickle, apple and mayonnaise in a bowl and mix to combine. Add mayonnaise and mix well. Season to taste with salt and pepper.
• Spread about 1 teaspoon of butter on each bread half. Top with a lettuce leaf, then with the herring mixture.

PICKLED SALT HERRING

Steps:

• Clean fish. Remove heads. Soak fish in cold water for 10-12 hours, changing water a few times so fish will not be too salty. If you wish, start soaking a few hours before going to bed; change water a few times, then soak overnight. Drain fish on absorbent paper; cut crosswise into 1/2" slices without removing bones and place in a glass jar. Combine dressing ingredients and bring to boiling point. Chill. Pour over herring. Cover and let stand a few days in refrigerator before serving. Always serve this kind of herring from the jar. Taste improves the longer herring is pickled.