Smutje Sün Hereng in Suur Kaakt

So everything is rightly done:

1. Unpack the fresh, ready-to-cook herring fillets bought and paid for in the fish shop or fish stall at home. Halve lengthways. Rinse off. Place in a large glass bowl with a matching lid. Pour in enough sparkling mineral water until the last herring is covered with water. Cover up. Soak for 30 minutes
2. * Peel the onions again with and without tears. Plan or cut into fine rings. Cut in half. ** Cut the pickles (from the jar) into very fine slices. Peel the apples. Cut in half. Remove the core housing. Dice the pulp into fine cubes.
3. Let the watered half herring fillets drain well in a sieve. Pour off the mineral water. Pour the sweet cream, sour cream and milk into the glass bowl. Season very spicy with lemon juice, salt and white pepper. Add juniper berries, bay leaves and cloves. All carefully dörnannermaken (mix).
4. Place the drained herring fillets in the creamy milk sauce. Add onions and apples. Wash the dill. Shake dry. Put in the dill twigs (save some dill flags for garnish!).
5. Put the lid on the glass bowl. Keep it in the refrigerator for at least 72 hours or three days. Or let it marinate for a day longer – the fish is dead anyway …
6. Smutje sün Hereng in Suur kaakt with a lot of prepared creamy milk sauce, with the pickled sprigs of dill and the spiced spices removed, serve peeled jacket potatoes and a light beer from the mug. And not just for the Smutje. . . Decorate the Herengs fillets with dill flags.

Smutje tip, the first:

1. Season the cream milk sauce for the herrings with 0.5 teaspoons of cayenne pepper, 2 teaspoons of medium-hot mustard and 1 teaspoon of sugar (this is how Koch-Sepp has been making it for some time – also delicious!).

Smutje tip, the second:

1. If you want it really North German and spicy, you can prepare fresh Maatjeshereng fillets (smoked or not) in the same way instead of Herengs fillets. To do this, however, you should soak the matjes in the flavored mineral water for half an hour longer.

Smutje-postscript, very un gor up Noorddütsk:

1. “When‘ t is Sunday, when ‘is Sunday; because moder Hereng kookt me: De Vader is rigging the Middelstück, de Moder is rigging the Kopp and Steert, wi Kinner is rigging the roe. “
2. (When it is Sunday, when it is Sunday, then my mother cooks herring: the father gets the middle piece, the mother gets the head and tail, we children get the roe. – Traditional verse from East Friesland, 19th century)

Gooden Smaacht! (Good hunger)