Danish herring

Danish herring

By
From
Cooking from the Heart
Serves
10
Photographer
Mark Roper

If using salt, herrings need to be soaked in cold water for 1 hour before using to remove the excess salt. Schmaltz herring can usually be used just as they are, drained of oil and patted dry with paper towel.

Ingredients

Quantity Ingredient
200-300g herrings, soaked if necessary and cut into bite-sized bits
1/4-1/2 cup dark brown sugar
3/4 cup canola or vegetable oil
1 cup brown vinegar
1 cup tomato puree
1 cup onion, roughly chopped
1 cup granny smith apple, roughly chopped
1/2 cup sultanas
1/2 cup sweet and sour pickled cucumber, roughly chopped, (optional)
1 teaspoon mustard, mixed to a paste with a little sea salt and vinegar
ground white pepper, to taste

Method

  1. Put the herrings in a bowl big enough to hold all the ingredients.
  2. In another bowl, combine the remaining ingredients, adding ground white pepper, to taste. Check the flavours. You might need to add a little salt, pepper, sugar or vinegar to balance the dish out—Danish herring has big flavours! Add the mixture to the herrings, combining the ingredients well.
  3. Spoon the mixture into a large jar and refrigerate until needed. Serve as an appetiser with kichel or challah.
Tags:
Jewish
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