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Danish caraway herring

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Ingredients for 8 servings:

  • 10 salted herring
  • 0.2 liters of herbal vinegar, 10% acid
  • 0.6 liters of water
  • 50 g sugar
  • 2 tsp caraway seeds
  • 2 onions
  • 5 carnations
  • 15 peppercorns
  • 3 bay leaves

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Total time approx. 2 days 1 hour

Remove the skin and bones from well-soaked salted herring. Cut the fillets into 3 cm wide pieces and layer them with onion rings in a container. Sprinkle bay leaves, cloves, and pepper between the layers. Bring the vinegar, water, sugar, and caraway seeds to a boil in a saucepan, let it cool, and pour the cooled marinade over the herring pieces. Let it marinate for 1-2 days, but can be longer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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