Herring Appetizer Recipes

PICKLED HERRING AND CUCUMBER SALAD

Steps:

• Combine cucumbers, tomatoes, and onion in a large glass mixing bowl.
• Stir vinegar and sugar together in a small saucepan over medium-low and bring to a boil; cook and stir until the sugar dissolves. Pour over the vegetable mixture. Marinate mixture in the refrigerator for 30 minutes.
• Stir the reserved liquid from the herring into the vegetable mixture. Fold herring into the vegetable mixture. Refrigerate 1 hour more before serving.

CHUNKY HERRING SPREAD

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or until chilled.
• Serve with matzo.

PICKLE HERRING FOR POLISH ROLLMOPS (ROLMOPSY)

Steps:

• Gather the ingredients.
• Remove the heads from the herrings. Soak in a large pan of cold water about 24 hours, changing the water two to three times.
• To clean, make sure there are no scales on the fish. Slit the belly and remove the intestines. Remove the milt from male herring and set aside. Remove the roe from female herring and discard it. Wash the herring cavities well. Remove the bones.
• You should have 8 fillets. Spread each with some of the pepper, mustard, and onion. Place a pickle portion at the small end or large end of the fillet, as you prefer, and roll up, securing with a toothpick.
• Place in a clean, sterilized jar. Continue with remaining fillets.
• In a small saucepan, bring vinegar, water, bay leaf, and any remaining chopped onion to a full rolling boil. Let cool to lukewarm. Remove milt, if using, from sac and rub it through a sieve into the vinegar mixture.
• Add oil and sugar, and mix well. Adjust seasonings, if necessary. Pour lukewarm pickling liquid over herring.
• Cover the jar and refrigerate three to five days at which time the herring will be ready to eat. It can be refrigerated for up to 10 additional days.
• This can be served as an appetizer or a main course with boiled potatoes and rye bread.

PICKLED HERRING

Steps:

• Soak the herring in the milk for at least 12 hours or up to 24 to draw out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut off the fins and fillet the herring, leaving the skin on. Cut the fillets crosswise into 2-inch strips.
• In a saucepan, combine the water, sugar, vinegar, allspice, mustard seeds, caraway seeds, and peppercorns. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from the heat and cool the pickling mixture completely.
• Arrange the herring fillets, onion, carrots, dill, bay leaves, and horseradish in a glass dish or funky Mason jar. Pour the cooled pickling mixture into the jar so that all the ingredients are completely covered with the liquid. Cover and refrigerate overnight or up to 2 days before serving.

HERRING APPETIZER

Steps:

• You will need a glass jar that will hold one quart, must have a cover!
• Bring the vinegar, water and sugar to a boil in a saucepan, stirring constantly until the sugar is dissolved. Take the saucepan off the heat and set the liquid aside to cool to room temperature.
• Open the jars of herring and drain them in a strainer. Pick out the herring fillets, rinse them in cold water, and throw everything else away.
• Cook the carrots according to the package instructions, but make sure they're still firm and not soft.
• Peel the red onions and cut them into thin slices.
• Arrange one-fourth of the onions in a thin layer in the bottom of the 1-quart glass jar. Top them with a third of the herring. Top the herring with a third of the carrots. Place 2 or 3 dill springs on the top and scatter on a third of the allspice and a third of the mustard seeds. Repeat the sequence until all the ingredients have been used, ending with a top layer of onions.
• Pour the cooled pickling liquid into the jar. It should just cover the contents. If there's not enough pickling liquid, top off the jar with a little white vinegar right out of the bottle.
• Place the cover on the jar.
• Refrigerate the herring for 3 days before serving.

PICKLED HERRING THREE WAYS

Steps:

• Soak whole salt herrings for 12 hours in several changes of cold water. Remove herrings from water and bone and skin them, producing 6 or 8 fillets.
• Bring first 6 ingredients to boil. Remove from heat and cool completely.
• Put fillets in suitable shallow dish, strain pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving
• Bring first 4 ingredients to boil. Remove from heat and cool completely.
• Put herring fillets in suitable dish, pour unstrained pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving.
• Cut herring fillets into bite-size pieces, mix with sour cream, pickling liquid and onion. Refrigerate for at least several hours before serving.