Curried Herring Recipes

CURRIED HERRING ON RYE TOASTS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Discard crusts from bread and cut bread into 40 (1 1/2-inch) triangles. Arrange triangles in a shallow baking pan (1 inch deep), then brush tops with butter and sprinkle with salt. Bake until golden, 10 to 12 minutes, then cool.
• If using large herring, discard skin and dark flesh. Cut large or small herring into 1/4-inch pieces. Whisk together remaining ingredients in a bowl, then stir in herring. Top each toast with 1/2 teaspoon curried herring.
• *Look for jarred fillet pieces of herring (sometimes labeled "Tidbits") sold in the refrigerated section of the supermarket.

HOME CURED HERRING

Steps:

• In a non-corrosive pot, combine all ingredients except fish. Bring to the boil, reduce, and simmer for 30 minutes. Add fish to simmering brine and poach 12 minutes before removing from the heat.
• Let stand to cool 1 hour before placing in a non-corrosive container large enough to hold all the liquid. Cover container and refrigerate fish totally submerged in brine for 3 days.
• Serve with black bread, sour cream, and onions.

CURRIED HERRING

Steps:

• Remove and discard skin and dark flesh from herring. Cut herring into 1/4-inch pieces. Whisk together remaining ingredients and stir in herring. Season with salt and pepper.