LOCATION: Recipes >> Preserving Meats >> Pickled Herring 02
|
 |
|
Pickled Herring 02
|
|
|
|
Finnish Baltic herring in vinegar
(Silakkarullat, suutarinlohi)
1 kg baltic herring
1 tsp salt
(dill)
3 dl water
1 dl vinegar
sugar
1 tsp salt
5 whole white peppers (dried)
5 allspice (whole)
2 bay leaves
1 onion
Remove heads and backbones. Rinse and dry. Sprinkle some salt on
flesh side. Roll tightly starting from neck. Place in jars.
Mix water, vinegar and spice. Bring to boil. Pour hot over fish.
Let cool. Store in cool place for 3 weeks.
Serve cold as appetizer on formal meals.
Note: Names in parenthesis are those used in Finland.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
