Herring at Russ & Daughters: Past and Present
This video is excerpted from YIVO’s forthcoming online course A Seat at the Table: A Journey into Jewish Food which will be released on May 1st. The course features hundreds of never-before-seen archival objects, lectures by leading scholars, and video demonstrations of your favorite Jewish recipes by renowned chefs.
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Creamy marinated salted herring on smørrebrød
It starts with good ingredients. Here I show you how to use salted herring fermented in the classic way. The long fermentation gives the herring af good bite and a i flavor. The salted herring is marinated in lemon and all spice and served with a creamy dressing of mayonnaise and ymer (the Danish sweet yoghurt) on sourdough ryebread. It is easy to make homemade smørrebrød – Danish open sandwich.
Scandinavian Pickled Herring with CIA Chef Lars Kronmark
To watch the full series and get Scandinavian recipes, visit
On the dock of Fjäderholmarna Krog, Denmark native CIA Chef Lars Kronmark demonstrates the classic smörgåsbord dish, pickled herring. He prepares pickled herring several ways.
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
Pickled HERRING & Beetroot Salad | Bart's Fish Tales
Fishy Friends! Our hero of today is herring! We are very proud of our Dutch herring in the Netherlands, especially sustainable herring! You can panfry it, eat it salted or … in a salad!
Today I am making a delicious beetroot salad with pickled herring! Pickled herring is not a secondary product, but it is just a way of conserving seafood. In this dish, the pickled herring fits perfectly with the sharp red onion, earthy potatoes and healthy beetroot!
I hope you like my recipe, please let me know what you think of it!
You can find the recipe here:
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Website: Video by Bart van Olphen
Herring in Sour Cream and Juniper Berries / Śledzie w Smietanie z Jałowcem
Herring in sour cream is a very delicious and super easy to make dish. Juniper berries give the fish a nice peppery flavor. It is not served only on Christmas Eve, and new years eve, but also on other special occasions and family parties. My family, friends and neighbors all love this recipe. I hope you and your family will enjoy this recipe. Please provide your comments. Yield 4 servings.
Ingredients:
250 grams herring fillets (A La Matjas, may be in oil or brine)
1 medium apple (thinly sliced lengthwise)
1 medium yellow onion (sliced into feathers and soak in about a tablespoon of sugar to soften)
2-3 medium picked cucumbers (thinly sliced lengthwise)
2-3 tablespoons sour cream
2-3 tablespoons mayonnaise
1 tablespoon granulated sugar
5-6 grains Juniper berries (crushed)
1 pinch salt (to taste if necessary. Remember that the herring fillets are salty)
1 pinch ground black pepper (to taste)
For full recipe go to:
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