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- Details
Danish Herring Cocktail Rounds
Ingredients:
6 Onion herring fillets, rinsed and chopped
1/2 red onion, chopped finely
piece of Granny Smith apple, peeled and chopped finely
3 tbs sour cream (or creme fraiche)
1 tsp mild mustard
black pepper
parsley, finely chopped
rye bread of your choice, cut into rounds or squares
Preparation:
Mix all ingredients apart from the bread and let chill for a couple of hours. Then top each cocktail rye piece with the herring salad and a bit of parsley. Best served with a chilled schnapps of vodka or aquavit.
- Details
Marinated Port or Sherry Herring
500g matjes herring fillets
1 small onion (brown or red)
150ml chopped fresh dill
MARINADE:
150ml sherry or port wine
3 tbsp red wine vinegar
2 tbsp oil
50ml sugar
1 cup crushed tomatoes
50ml water
1 tsp freshly ground all spice
pinch of freshly ground black pepper
1. Drain the herring and cut it into bite size bits.
2. Peel the onion and chop finely.
3. Spoon a lidded jar with layers of herring, onion and dill and repeat leaving a dill layer at the top.
4. Mix the marinade ingredients in a separate dish until the sugar has melted.
5. Pour the liquid into the jar and shake gently to mix.
6. Refrigerate for 1-2 days before serving.
Fantastic on rye bread or with boiled potatoes!
- Details
JANSSON'S TEMPTATION
Ingredients
1kg potatoes, cut into very thin strips
2 onions, sliced
2-3 tbs butter
1 tin of Swedish anchovy spiced herrings plus some of the liquid
black pepper
200ml cream
Method
1. let potato strips soak in water for a while to remove some of the starch. Dry well with paper towels
2. Saute onion in butter until golden
3. Grease an oven dish. Cover with potatoes (& some black pepper), then the anchovies, onions and top with another layer of potatoes. Pour some anchovy liquid in.
4. bake at 225C for 10 minutes and then add the cream. Drop the oven to 180C and bake for about 40 minutes until potatoes are done
Traditionally served with beetroot & beer!
