Herring Recipes
Chad Said:
Canned Herring, Recipes with?We Answered:
Title: GLASMäSTARSILL (GLASSBLOWER'S HERRING)Categories: Swedish, Seafood, Appetizers
Yield: 6 servings
3/4 c White vinegar
1/2 c Water
1/2 c Sugar
2 Salted herring; 1 to 1 1/2
-lb each, cleaned & scraped
-and soaked in cold water
-for 12 hours -=OR=-
4 Canned matjes herring fillet
1 1 1/2" piece fresh horse
-radish root; scraped &
-thinly sliced -=OR=-
2 tb Prepared horseradish;
-drained & squeezed dry in
-a kitchen towel
1 md Carrot; peeled & thinly
-sliced (3/4 cup)
2 sm Onions; preferably red,
-peeled & thinly sliced
-(3/4 cup)
1 1/4" piece ginger root;
-thinly sliced (optional)
2 ts Whole allspice
1 ts Whole yellow mustard seeds
2 lg Bay leaves (or 3 small)
Bring the vinegar, water and sugar to boil in a 1 to
1-1/2 quart enameled or stainless-steed saucepan,
stirring constantly until the sugar completely
dissolves. Then remove the pan from the heat and let
the pickling liquid cool to room temperature.
Meanwhile, wash the herring in cold running water and
cut them into 1" thick pices. Arrange a thin layer of
onions in a 1-quart glass jar (a Mason jar, if
possible) equipped with a tightly fitting cover. Top
with a few slices of herring, carrots, giner root and
horse-radish and scatter with allspice, mustard seeds
and bay leaf. Repeat until all of the ingredients have
been used, making 3 or 4 layers. Pour the cool
pickling liquid into the jar; it should just cover the
contents. Close the jar securely and refrigerate it
for 2 or 3 days. Serve as an appetizer or as part of
the smörgåsbord
Cheryl Said:
Does anyone know a good website with recipes how to can fish?We Answered:
Smelt, herring and the like are best pickled or smoked then kept in the fridge for a couple of months or in the case of smoked, frozen if not used in a month or so. These small fish do not particularly can (mason jar) well. I have tried it and believe as above for best results. For salmon fill mason jars within 1/2 inch of the top, add 1 teaspoon salt, wipe the mouth of the jar clean with a wet rag or papertowel (to allow lids to seal) following canning recipes for the actual canning process. This MUST be done with a pressure canner. The waterbath method will not work (same for jams and jellies). Process salmon at 15 pounds pressure for 60 minutes. The bones may be left IN the salmon to add more calcium to the finished product-bones will be soft enough to eat after the 60 minutes. Steelhead take 90 minutes to soften the bones. Halibut and Albacore Tuna may be canned in the same way, I just like to add a 1/4 cup of vegetable oil to these and the salt.Kristen Said:
Recipe for herring and pumpkin pot pie?We Answered:
I do not know of one but I'm open to anything new and that is one of those things. It's like a train wreck, It's ugly but I can't.. look.. away. If someone can mix fish with squash and make it good enough to sell, they are a god amongst chef's. Is this a real thing or is this from a children's book, is my question?Leona Said:
I need a delicious recipe for HERRING POT PIE/CASSEROLE,?We Answered:
I like to eat herring at a buffet but have never heard of a herring pot pie. Cold herring is not very fishy tasting (which is part of its appeal to me) but I bet a hot pie would have a taste that would destroy most people's enthusiasm for pie. Not to mention that it would take a week to get the fishy smell out of your house.Good luck on your quest. Please do not send me a slice when you have it done.
Rose Said:
herring milts recipes?We Answered:
Some classic russian cuisine recipes featuring milt:Salmon milt tempura
You will need:
500 g of milt (fresh frozen)
2 eggs
3-4 tblsp. flour
1-2 tblsp. vegetable oil
salt, spices.
Thaw milt (other fish can be used instead of salmon), rinse in cold water, drain and dry with paper towels. While thawing the milt, prepare soft dough: mix 2 eggs, add some salt, flour, and mix until homogeneous. Add salt and fish spices to thawed milt. Put oil on heated frying pan. Dip milt into dough and put on the frying pan immediately. Pack the milt strips close to each other. Turn over to fry on both sides until crisp on the surface. Milt tempura can be served hot with garnish or cold.
Milt in white wine
You will need:
250 g. fresh milt
1 tomato
1/2 tsp. lemon peel powder
1/8 glass white dry wine
2 tblsp butter
1/2 tsp. salt
fresh ground pepper
parsley greens
bread crumbs
Rinse fresh milt in cold water, put in the frying pan, greased with butter. Cover with sliced tomato, lemon peel powder, salt, pepper, parsley, and a few pieces of butter. Pour wine over the milt, sprinkle bread crumbs, cover with a lid, and put into an oven, preheated to 200 deg C for 10 min. Can be served hot or cold, or as sandwich filling.
Milt with horseradish
You will need:
200 g milt
10 g flour
20 g vegetable oil
80 g horseradish in vinegar
Rinse milt without breaking the film, optionally dunk in boiling water, roll in flour, add salt and fry in oil on a frying pan. Cool, and serve in a serving dish, with horseradish in vinegar and greens on top.