Homemade kippers in spice oil

Shopping List for 6 adults

6 pieces. nice fresh herring
6 pieces. herring fillets from frost
0.3 g fine salt per herring
0.15 g sugar per herring
Pepper from the mill
500 ml rapeseed oil
1 red onion, finely chopped
2 cloves garlic, finely chopped
6 pieces. bay leaves
10 pcs. white peppercorns

For Christmas use: 10 pcs. juniper
1 piece. star anise
4 pieces. cloves, whole
½ tsk. allspice
The spices are easily crushed in a Mortar

Accessories and decorations for breakfast:
A good buttered rye bread to your liking
Lettuce leaf for each piece. bread
1 to 2 red onions cut into rings
Chives finely chopped for sprinkling
6 pieces. land eggs
Salt and Pepper from the mill
I am an angler in Scandinavia
Recipe No. 130
3 fatty peeled herring to be made for Homemade kippers in spice oil
3 fatty peeled herring to be made for Homemade kippers in spice oil

Procedure without liability: If you catch your herrings yourself, you should peel them on the boat and when you get home, they must be cleaned and filleted. Cut off the head, tail and dorsal fin, splash the herring up into the belly and take out the entrails. The kidney blood in the back is rinsed away under running cold water. Dub the herrings dry and put them in a bag. They should be in the freezer for 48 hours before being cold smoked. Why? Well! there is something called Ascaris suum (Roundworm) that can go in fish. Therefore, all fish that are not heat treated must be frozen for 48 hours first. A regulatory requirement.

Another option is to buy a package with 6 pcs. deep-frozen herring, which is almost ready to use. The dorsal fin is cut off and see if any kidney blood has been removed.

Usually the 2 fillets hang together in the back, so now decide if you want to go on with 1 whole herring or 2 half herring. I prefer 2 half herring. Now the thawed herring should be "Gourmentsaltes" with a mixture of salt, sugar and pepper from the mill. A purified herring weighs approx. 100 g and it gives for 6 herring 1.8 g salt and 0.9 g sugar as well as a sprinkle of pepper from the mill. If you think it sounds complicated, then just think that it's like getting salt, sugar and pepper on a large tomato and egg sandwiches.

Calculate the strength of a brine and read about Gourmet Salting on my Excel Spreadsheet under the "Ligevægt = Equilibrium" tab.

The herrings are placed in a dish and refrigerated overnight - 12 hours. They have, of course, given off some moisture, so they are dubbed dry before being cold-smoked. Light up the smoke oven and make sure that the temperature does not exceed 20 °C. The time depends on your smoke oven - how much smoke it develops - but continuous smoking for 24 to 36 hours could be a good bet.

While the herrings are being smoked, you can prepare a spice oil mixture: 500 ml of rapeseed oil is mixed with the mentioned spices. For Christmas, you can mix in a little Christmas flavor. When the herrings have finished smoking, take them out and put them in the rapeseed oil mixture, which has just been heated to 57 °C. The fillets must now be immediately matured in the refrigerator for 2 to 3 weeks, so that they become "Kippers". Put them in a suitable container - box with lid - so that there is as little air as possible around oil and herring. I have a vacuum packer that can also suck the air out of the special boxes that belong to it. But mine is broken because it got in the freezer, which they can not stand. The plastic cracks and then no vacuum can form.

Serving: Butter a good rye bread with butter and place a salad leaf with a kipper on top. Spread some whole onion rings on the kipper so you can put an egg yolk on. Another option is a poached egg. Try it, see the recipe below under tips.

Garnish: Finely chopped chives are sprinkled over. Salt and Pepper from the mill.

Drink: A good Danish lager beer is the thing with a dram.

Tip: Poached egg is made as follows: Take a nice large pot, which is half filled with water, added 2 tbsp. apple cider vinegar or white wine vinegar. Bring the pan to a boil for a few minutes. Beat an egg into a cup. Whisk in the pan to form a vortex in the water, turn down the heat. Now carefully pour the egg into the center and with a spoon, you can help the egg to collect while the white coagulates and becomes firm around the yolk. After 3 minutes, pick up the poached egg with a slotted spoon and place on a paper towel to drain while the remaining eggs are poached.

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