John Myers
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Herring Speck Spreewald Art
The perfect herring speck spreewald art recipe with a picture and simple step-by-step instructions.
- 4 Fresh bismarck herring, already gutted
- 150 g Drained pickled gherkins
- 2 small Onions
- 220 ml Condensed milk 10% fat
- 6 tbsp White wine vinegar
- 4 tbsp Linseed oil
- 4 tbsp Sugar
- Pepper salt
Preface:
- I ask all Spreewalders for your forbearance in advance if they do not “know” the recipe, but my SchwiMu at the time – born in Vetschau, with visually visible Sorbian genes – prepared this dish very often when we came to visit. … and so I always assumed that it was typical for the Spreewald. She didn’t use mayo for this, but she did use healthy flaxseed oil. No, not “iiigitt” ….. it gives the dish a very special, nutty taste. The condensed milk is very liquid at first, but in combination with the vinegar and linseed oil it gets the creaminess this dish needs. You can also take some of the cucumber water, but it has to be really acidic for the condensed milk to thicken. The whole dish must taste sour, slightly sweet and piquant. The Bismarck herring does the rest. When adding the vinegar, do not use the entire amount specified in the recipe. It depends on the vinegar, so please gradually. The addition of 4 tablespoons of sugar is also relative. Please determine both yourself through costs.
Preparation:
- Unfold the pegs, cut in half, cut halves into large pieces and place in a bowl. Roughly dice the gherkins. Skin the onions, finely dice. Add both to the fish and mix. Pour the condensed milk over it, stir. Then stir in the vinegar. It starts to get creamy. Season everything with enough sugar (see above), pepper and salt to taste, then stir in the linseed oil and let everything steep. The linseed oil always settles a little when standing. Then just stir again.
- Go with boiled or jacket potatoes ……………..
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