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A great harvest herring at 260 g and 30 cm

A great harvest herring at 260 g and 30 cm
caught in Køge Bay
Red spiced herring in 70 g herring spice

6 liter bucket with 20 herring 3,600 kg gross and 2,870 net, I used 720 grams of salt and 60 grams of sugar and:

3 tsp. granulated sandalwood (red dye)
20 pcs. clip bay leaves
3 tsp. granulated allspice
3 tsp. granulated cinnamon
3 tsp. crushed black pepper
3 tsp. granulated ginger
3 tsp. granulated cloves
3 tsp. Spanish hop (also known as oregano)
3 tsp. granulated coriander
3 tsp. granulated rose paprika
3 tsp. granulated cardamom
3 tsp. granulated nutmeg

Ready-mixed herring spice can be purchased on the web, but with added preservative E211, which is sodium benzoate also known as Atamon. Sodium benzoate is available liquid and solid. Do not use a preservative, you should mix your own spices to the recipe above. The recipe is the closest you get to Christiansø herring, which should be called Frederiksø Herring, as they are produced here by Ruth. Also known as "Ruth Herring". Christiansø Herring is made of the small Baltic herring, and they have maintained the skin on, when added in small red buckets.

 

Yellow curry herring in 70 g Bombay curry

6 liter bucket with 20 herring 3,600 kg gross and 2,870 net, I used 720 grams of salt and 60 grams of sugar and:

3 tsp. granulated turmeric (yellow dye)
20 pcs. clip curry leaves
20 pcs. clip bay leaves
3 tsp. granulated coriander
3 tsp. granulated cumin
3 tsp. granulated cloves
1 to 3 tsp. granulated hot chili peppers
3 tsp. crushed fenugreek seeds
3 tsp. granulated allspice
3 tsp. granulated black pepper

Premixed Bombay curry available at the web, maybe there is added preservative E211, which is sodium benzoate also known as Atamon. Sodium benzoate is available liquid and solid. Do not use a preservative, you should mix your own spices to the recipe above.
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A 6-liter bucket with 20 harvest herring

A 6-liter bucket with 20 harvest herring, ready for cleaning
and salting after the head is cut off

 

Photos of the marinated herrings for Christmas 2014

White old-fashioned marinated herring
1. salted herring from the bucket. 2. salted herring fillets
3. salted herring without skin. 4. salted herring in cold water
White old-fashioned marinated herring

4 salted herring are filleted, cleaned of blood and breast bones are cut out, the skin is pulled from the head towards the tail. Place the fillets in cold water overnight in a refrigerator. Then dubbed dry in paper towels and put in vinegar marinade.

Vinegar marinade: Consists of 3 dl (300 g) vinegar, 200 g cane sugar, 1 sliced onion, 6 bay leaves, 5 cloves and ½ tsp. allspice. Vinegar and sugar with spices is a rehash until all sugar is dissolved. Cool to room temperature and poured over the herring, which is set in the refrigerator a few days.

Please note, only make as many herrings, that can be eaten up within days to a week, since there is not used preservative.

This recipe I use often, as it is a tasty white old-fashioned marinaded herring. Here are the herring served with new Danish potatoes, cold butter and a dressing of Creme Fraiche, spring onions and chopped shallots. Garnished with fresh mint leaves.

Note: The herring is salted with no seasoning and will take the flavor of the spices that are in the vinegar. Obviously, you can even mix your own spices, and come them in the vinegar. Instead of onions I can recommend to fill the glass up with fresh, cut dill, which just gets a rehash in the the vinegar first.

 

Red old-fashioned marinated spiced herring

4 red salted herring are filleted, cleaned of blood and breast bones are cut out, the skin is pulled from the head towards the tail. Place the fillets in cold water overnight in a refrigerator. Then dubbed dry in paper towels and put in vinegar marinade.

Vinegar marinade: Consists of 3 dl (300 g) vinegar, 200 g cane sugar, 1 sliced onion and 1 tbsp. herring spice from the above recipe. Vinegar and sugar is a rehash until all sugar is dissolved and the spices come in. Cool to room temperature and poured over the herring, which are laid in glass and placed directly in the refrigerator for a week before serving. Can be kept unopened in a refrigerator for several weeks.

Please note only make as many herring, which can be eaten up within a few days to a week, as there is not used preservative.

This recipe I have been successful before, and now it must be tested again on the fine harvest herring above in the bucket.

Note: The herring is salted together with many spices, then they have become red (sandalwood), and has taken flavor of these spices.
Red old-fashioned marinated spiced herring

 

Yellow old-fashioned curry marinated herring
Yellow old-fashioned curry marinated herring

4 Bombay curry salted herring are filleted, cleaned of blood and breast bones are cut out, the skin is pulled from the head towards the tail. Place the fillets in cold water overnight in a refrigerator. Then dubbed dry in paper towels and put in vinegar marinade.

Vinegar marinade: Consists of 3 dl (300 g) vinegar, 200 g cane sugar, 1 sliced onion and 1 tbsp. Bombay curry from above recipe. Vinegar, sugar and onion is a rehash until all sugar is dissolved and the spices come in. Cool to room temperature and poured over the herring, which are laid in glass and placed directly in the refrigerator for a week before serving. Can be kept unopened in a refrigerator for several weeks. When they will be served cut herring bite-sized pieces and place in the dressing a few days before they are eaten.

Dressing: 2 tbsp. olive oil is heated in a clean, dry pan, 1 tsp. Bombay hot curry fry in oil until it smells good. The roasted curry - after cooling - mixed with 4 tbsp. sour cream 38% and 3 tbsp. mayonnaise, or have been converted to g 120 g sour cream 38% and 80 g of mayonnaise. Take 5 tbsp. water and 5 tablespoons. vinegar, bring to the boil and melt 1 tbsp. honey in the mixture. In the absence of honey use cane sugar. 1 small onion, 1 small apple and 10 gherkins chopped very finely and mixed in. The whole is mixed, and the dressing is ready for use.

At the bottom of a clean glass with lid (½ liter), apply one layer of dressing, on top of the dressing one layer of herring pieces. To be continued in layers until the glass is full. Put the glass in the refrigerator for two days in order to herrings can absorb the flavor of the spices.

Please note that only make as many herrings, that can be eaten up within days to a week, since there is not used preservative.

This recipe I will try for the first time, so I have to come back with a result at Christmas 2014.

Note: The herring is salted together with curry, so they have turned yellow (turmeric) and has taken flavor of these spices.

 

Spicy herring and carry herring after 2 weeks in brine


Top photo: Showing my salt herring for dilution in water. The herring is situated in cold water, respectively, to white herring 12 hours and pickled herring 6 hours in a refrigerator.

Lower photo: Showing my spiced herring after 2 weeks. Now my salted herring has been in marinate for 2 weeks, and I have tasted them. The herring to the left is the red spiced herring. A great taste, as I expected, but it is not as red as it should be. Perhaps more sandalwood in the brine?

The herring to the right is curry herring. The herring is missing a "bite" of curry, so maybe there is to little curry in the brine or I have to use a "hot" curry. It must be said that I have not put the herring in a dressing, as described above. Therefore I wait with a final judgment.

Overall I am very satisfied with my salt herring/marinated herring. So I can only recommend that you get started.
The three kinds of old-marinated herring is situated in water
The three kinds of old-marinated herring is situated in water
Spicy herring and carry herring after 2 weeks in brine

 

Spicy herring and carry herring for Christmas 2014
Spicy herring and carry herring for Christmas 2014
Spicy herring and carry herring for Christmas 2014


Top photo: Spiced herring after 3 weeks in the marinade is now taken up 1. Christmas Day and served in individual portions with red onion. It fell in all guest tastes, both in terms of sweetness, spice and sour (vinegar). I used apple cider vinegar, maybe a little expensive but it's worth it.


Lower photo: Curry herring after 3 weeks in the marinade is now taken up and has been in the dressing for 3 days and will also be served in individual portions 1. Christmas Day. I have also used red onions, but lacked getting gherkins in the dressing, which one of the guests noticed. I have done so then and I also used the Bombay hot curry, which just gave it that missing "bite".


All in all a successful Christmas herring, which I got made. Can only be recommended to try yourself. Merry Christmas 2014.

 

Cooked salt herring for breakfast or lunch à la Langeland


Cooked salt herring for breakfast or lunch with bread and fruits or vegetables. It was a meal that I tasted at Langeland for breakfast with coffee and a glass of schnapps. Absolutely incredible, it tasted good. I come here with the recipe, as I remember it. Salt herring taken out of the barrel the day before and put in plenty of cold water. Then the herrings in a pot again with plenty of cold water and get a rehash for 10 to 15 minutes, just simmer. Meanwhile make a good broth of several vegetables and herbs, use what you have or most convenient. Here are some suggestions: 1 kg salt herring, 1.5 liters of water, ½ liter of white wine, 1 cup white wine vinegar, 1 cup sugar, 1 large onion, 1 carrot, 1 leek, 1 parsley root, 1 parsnip, ½ small celery, 6 bay leaves, 1 tsp. thyme , 20 peppercorns and 20 coriander seeds. Boil all ingredients for 10 minutes and place the poached salt herring in the broth, turn off the heat and let the herring sucking in the "soup" in 20 minutes.

Add a herring or two in a batch bowl and pour hot "soup" with vegetables over, served with rye bread, butter, mustard and beetroot for lunch. Or, as I have done here: Lukewarm herring with rye bread, butter and fruit for breakfast.

Hint: Calculate 2 herring per person. 1 kg of herring is approximately 6-8 salt herring. Make only the amount which is eaten up.
Cooked salt herring for breakfast
Cooked salt herring for breakfast

 

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