Pickled Northern Imitation Herring Recipes

PICKLED HERRING

Steps:

• Combine all brine ingredients in a 1 1/2 quart saucepan and bring to a boil. Stir occasionally until sugar is completely dissolved. Let cool, cover and reserve.
• Completely submerge and soak 12 preserved herring fillets in cold water overnight to extract salt. Remove fillets and pat dry. Arrange in a shallow pan and cover completely with pickling brine. Refrigerate overnight. The next day, remove herring from brine and dice into 3/4-inch pieces. Serve with the Mustard sauce.
• Combine the sweet and Dijon mustard, sugar, vinegar, coffee, salt and pepper in a food processor. Drizzle canola oil into the mixture in a very slow, steady stream, until a thick consistency is formed. A whisk may also be used. Refrigerate overnight;

PICKLED NORTHERN ( IMITATION HERRING)

Steps:

• Use Northern filets and cut up into bit size pieces.
• Soak in salt water, add enough salt to float an egg, soak 24 hours.
• Wash with cold water, cover with white vinegar and soak 24 hours, drain put up in alternate layers of fish and sliced onions, in quart jars.
• Make a syrup as above.
• Boil the syrup 5 minutes.
• Cool syrup and add 1 cup Muscatel Wine.
• Pour over fish and let sit in refrigerator for 3-4 days.