Hot Pickled Herrings Recipes

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.

HOT PICKLED HERRINGS

Steps:

• Place all of the pickling ingredients into a saucepan with a tight fitting lid, except the herring fillets, and bring to the boil, stirring all the time to dissolve the sugar.
• Turn the heat down and then add the herring fillets, put the lid on the saucepan and simmer gently over a low heat for 8 to 10 minutes. Then turn the heat off and allow the herrings to sit in the pan for 2 to 4 minutes.
• Drain the fish and serve them hot with potato salad. Or, allow them cool in the cooking liquor, drain them, and serve them cold as part of a buffet or with bread and butter. They can be kept in the cooking liquor for up to 2 days for a stronger pickled flavour.
• Boil the potatoes until they are soft but still have a bite to them. (For about 8 to 10 minutes)
• Drain the potatoes and allow to cool.
• Mix the mayonnaise with the dill pickle liquor and then fold in the chopped herbs.
• Add the herb mayonnaise to the cooked and cooled potatoes, and mix through gently before adding the diced dill peppers. Spoon the potatoes into a serving bowl and garnish with the quartered eggs and onion rings. If slicing the dill peppers, push them in to the potato salad now, as seen in the photos.
• Garnish with more dill, parsley and chives and serve as an accompaniment to fish and seafood, as well as cold cut meats and charcuterie.
• Serving suggestions: Sit some cooled soused or pickled herrings on top of the potato salad for a Scandinavian style fish salad. Or, add chopped smoked sausage and ham to the salad.

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.