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Ingredientes
- 4 x Herring fillets, (salted)
- 12 ounce Vinegar
- 3 Tbsp. Water, (to 4 tbsp.)
- 4 ounce Sugar
- 1Â 1/2 tsp Allspice, (whole)
- 1 Tbsp. Mustard, (coleman's)
- 1 sm Horseradish
- 1 sm Carrot, sliced thinly
- 3 pch Ginger, (whole)
- 1 x Bay leaves
- 2 tsp White peppercorns
- 2 x Red onions
- Â Â Dill
- 2 x Herring fillets
- Â Â Cooked ham, * see note
- 2 Tbsp. Cream, (to 3 tbsp.)
- Â Â Minced whites of 4 Large eggs
- Â Â Mayonnaise
- Â Â Curry pwdr
- Â Â White pepper, grnd
Direcciones
- * Same quantity as salted herring fillets.
- Pickled Herrings:Soak the herrings in water or possibly lowfat milk for 8-10 hrs, or possibly till as salty as desired.
- Boil up the remaining ingredients ( exepting the onion and dil), in the water and vinegar and cold.
- Cut the herring fillets slantwise into about 1 inch pcs and cover with the cool liquid.
- Leave for 24 hrs.
- Decorate with finely sliced onion rings and minced dill before serving.
- Curry salad:Blend the mayonnaise with the creme till soft, and season with the curry pwdr and pepper.
- Soak the herring fillets to remove the surplus salt and chop finely.
- Add in them to the mayonnaise together with the finely minced meat.
- Leave in a cool place for a couple of hrs and season again if necessary.
- Just before serving, add in the minced egg-whites and decorate with hard-boiled and quartered yolks.
- Schnapps is always welcome together with Danish Herrings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1014g | |
| Calories 965 | |
| Calories from Fat 200 | 21% |
| Total Fat 22.46g | 28% |
| Saturated Fat 7.25g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 409mg | 17% |
| Potassium 1391mg | 40% |
| Total Carbs 146.51g | 39% |
| Dietary Fiber 5.7g | 19% |
| Sugars 129.47g | 86% |
| Protein 35.06g | 56% |
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