Herring fillets Onions, sliced 1 Bay leaf 1 tb Vegetable oil 1 ts Sugar 1/2 To 3/4 cup vinegar 1 c Cold water Soak herring for 3 or 4 hours in cold water. Wash in cold water and cut into cubes. Prepare a marinade with the remaining ingredients and marinate for 2 days. Drain and serve. From The Cookie Lady's Files Posted by COOKIE.LADY [Cookie] on Mar 16, 1993
How To make Pickled Herring's Videos
SF Bay Herring Catch & Cook | Pickled Herring + Bonus Recipe!
In this video, I fish the 2021 San Francisco Bay herring spawn! I talk about catching herring and making homemade pickled herring. The cast net I use:
Forshmak Recipe with pickled herring | Delicious Cuisine
How to make Forshmak with pickled herring Instagram Delicious Cuisine: Facebook Delicious Cuisine:
Recipe: 400 g pickled herring 100 g unsalted butter 1 onion 2 boiled eggs 1 tsp vinegar 1 milk bun Milk 1 apple
Thanks for watching!
#CuisineMakarova #DeliciousCuisine #Forshmaksalad Subscribe and Check the Bell button right next to the subscribe button to get notifications when I upload new video! Delicious Cuisine Twitter
Delicious pickled herring in mustard sauce
Herring in mustard sauce is a classic dish for any Swedish smörgåsbord. You can also enjoy it as a meal in itself, with some boiled potatoes and eggs. The best part? The homemade version is so much better than anything you can find at the store AND it is quick and easy to make.
Get the full recipe here:
Check out more Swedish food:
**********************************
More from Swedish Spoon:
Subscribe on YouTube:
Website:
Instagram:
Facebook:
Pinterest:
Pickled Herring with Onion and Vinegar
The recipe for pickled herring with onions and vinegar in a new way. How to marinate herring deliciously for the new year and holidays.
Recipe for a liter jar 3 herrings 3-4 onions 2 tsp mustard seeds 200g sunflower oil 50-60gr. apple cider vinegar
[EN] Vinegar Pickled Herring Fillets
A recipe for vinegar pickled herring fillets with onions. It's a very popular dish in Poland, present on every table during festive dinners. It's usually accompanied by a shot of vodka, but it's also a great breakfast or supper.
www: Facebook: Instagram:
In the hustle and bustle of the modern world, it is sometimes worth going back to our roots. Instead of a factory, entrust the preparation of a meal to humanity's ancient allies, the microorganisms. FermXpert is a return to nature, a collaborative effort with bacteria, yeasts and molds to produce tasty and healthy fermentation products, from pickled vegetables, through bread, beverages and cheeses, to delicious dishes that contain them. It is also an opportunity to look at the microbial aspect of the food and find out what makes the pickle tick.
The famous forshmak is a traditional Jewish dish made of herring. Forshmak is a perfect appetizer. There are many recipes of forshmak cooking but herring remains the main ingredient. Forshmak has a balanced taste and smooth pate texture. As a rule forshmak is served with rye bread toasts or as a part of side dish, for breakfast, dinner, evening meal and, of course, for festive table.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients: • pikled herring filets – 10 oz /300 g • 3 boiled eggs • 1 green apple • white loaf – 2 oz /50 g • bulb onion – 3 oz /100 g • milk – 3 fl oz /100 ml • butter – 4 oz /100 g • lemon juice – ½ lemon
✔︎ You will need: • carving board • blender • stockpot • pan • stove
???? Preparation: 1. Hard-boil the eggs and cool. 2. Chop the bulb onion and fry with 1 oz /20 g of butter over medium heat for 2-3 minutes and cool then. 3. Debone the herring and cut into small pieces, lay into a blender bowl. 4. Peel 1 sour green apple, remove the core, dice and lay into the blender bowl. 5. Drizzle with the juice of half of a lemon. 6. Cut 2 slices of white peeled off loaf into small pieces, lay into a bowl and pour with the milk. Then squeeze out and add into the blender bowl. 7. Peel the eggs, cut into small pieces and lay into the blender. 8. Add the fried onion into the blender bowl. 9. Beat all the ingredients well until smooth. 10. Add 3 oz /80 g of softened butter and blend again. 11. Put the forshmak into the fridge for an hour. 12. Serve your forshmak with spring onion, greens and rye bread toasts.