Danish herring recipe from Alexey Goman. Marinade for herring: how to make fish even tastier

Lunch in Danish

Danish cuisine matches its national character - solid, plentiful and not spicy. Traditionally, a lot of butter and cream are used here. Basic classic products are herring, pork and potatoes. Two classic Danish meat dishes are pork tenderloin stuffed with prunes and apples and roasted pork butt with cracklings. Minced meat products are popular, especially meatballs (frikadeller) made from pork and veal, cabbage rolls, cutlets and beef casseroles. The famous blood sausage is made from the offal, and the ox's heart is stewed in a creamy sauce. Various liver pates are widespread.

Poultry is usually reserved for the festive table - chicken stuffed with parsley, roast goose or duck. They are usually served with caramelized potatoes and red cabbage stewed with apples as a side dish. But boiled kale, of course, with cream sauce is a favorite addition to ham. The Danes don't seem to be afraid of cholesterol! However, let's start with a light snack - let's imagine that we are going to have a real Danish lunch...

Herring in Danish

The Danes eat fish. That's for sure! It is enough to walk at least once, for example, through the fish aisles of the market on the island of Bornholm to understand that people here love haddock, cod, moth, flounder, salmon and eel; they are deep-fried, baked in the oven, steamed, dried, etc. But the queen of Denmark still remains the herring - they say that the Danes have 60 ways of preparing this fish - they marinate it, salt it, preserve it in spicy sauces, etc. etc. Herring with salmon, eel and caviar are certainly included in the famous “northern platter”, which is served with creamy horseradish. Danish writer Martin Andersen-Nexo wrote that his compatriots eat herring twenty-one times (!) a week, and one of the heroes of the Scandinavian epic declared: “I ate a lot of herring with oatmeal - I’m still full from the belly!” And, curiously, the ancient recipe for the notorious herring with oatmeal has not disappeared without a trace in the depths of centuries, and we can easily taste this Viking dish. Only it is now called a little differently - “fried herring with onion sauce.”

Fried herring with onion sauce

4 fresh herrings; oatmeal (you can grind oatmeal); 1-2 eggs; 150 g butter; milk; 4 finely chopped medium onions; sugar and salt (to your taste).
Peel the herring, wash it, dry it on a paper towel. Then breaded in oatmeal, dipped in beaten egg, breaded in flour again and fried in butter. Meanwhile, melt the butter in a saucepan and, stirring constantly, add 4 tbsp. l. oatmeal and half a glass of milk (the sauce should be very smooth, without lumps). Add the onion, cook for a couple of minutes, season to taste (salt, sugar), place the herring on a heated dish and pour over the prepared sauce. Try it and you will understand why the hero of the Danish saga is “still full”...

Naturally, herring salad is considered the most popular, but not a simple one. The most famous appetizer, Mathieu herring, was born in Denmark - herring fillet in wine sauce. The name is due to the fact that previously only young herring, which had not yet spawned, were used for this delicacy - maatjessharing (literally: “herring girl”). The spicy-sweet herring matieu quickly gained popularity around the world. You can eat it with potatoes and make sandwiches with it, or you can prepare a more sophisticated treat, for example, a salad with apples.

Herring salad "Mathieu" with apples

4 fillets of herring "Mathieu"; 2 sour apples; 1/2 cup sour cream; 100 g mayonnaise; 1 large onion; 2 pickled cucumbers; 1 fresh thin cucumber, peeled; 1 tbsp. l. lemon juice; 1 tsp. mustard; 1 bunch of parsley; sugar, hot paprika and salt - to taste; lettuce leaves.

Grind sour cream, mayonnaise, mustard, lemon juice, sugar and salt into a homogeneous sauce. Cut the onion into half rings (set aside some for decoration). Cut the cucumbers into thin slices. Peel the apples, cut into quarters, cut into slices. Chop the parsley. Cut the herring fillet into neat pieces (leave a few for decoration). Mix herring with onions, cucumbers, apples and season with sauce. Place lettuce leaves on a dish, place the prepared salad on them, sprinkle with paprika, parsley and garnish with pieces of herring and onions.

The Danes also use salad made from ordinary herring (“you can’t catch all the girls”).

Herring salad

1 herring; 200 g boiled potatoes in their jackets; 250 g boiled veal; 1 pickled cucumber; 250 g sour apples; 250 g boiled beets; 1 tbsp. l. chopped onions; 100 g boiled carrots; 2 tbsp. l. vinegar; 1 tsp. Sahara; 1/2 cup heavy cream; 2 hard-boiled eggs; salt and pepper - to taste; sprigs of parsley.

Gut the herring, wash and soak in cold water overnight. Then remove the skin, remove the bones, fillet, dry and cut into cubes. Peel the vegetables. Peel the apples, remove the core and cut into cubes. Cut the veal and vegetables into cubes too. Prepare the salad about 4 hours before serving. Mix herring, veal, cucumber, apples and beets (reserve about 1/4 of the beet cubes for decoration). Add salt and pepper to taste. Add onions and carrots and stir lightly. Dissolve sugar in vinegar and season salad. Whip half the cream and carefully add to the salad. Transfer the salad to a salad bowl and refrigerate for 4 hours. Cut one egg into slices, finely chop the other. Take out the salad, place egg slices on top, sprinkle with beet cubes, and then with chopped egg. Whip the remaining cream and, if possible, place it beautifully on the salad. Decorate the entire composition with parsley sprigs.

Cold Danish table

The Danes do not like jumbles and eat everything in a strict order. And therefore, all their meals are often built on the principle of a buffet. A Danish lunch is usually organized around a “koldt bord” - a cold table with a wide choice of dishes: there is herring in all guises (where would we be without it?), and meatballs with onions, and slices of liver pate, and shrimp salad, and cucumber salad, and smoked eel, etc., etc. On the table are, for example, frikadeller (fried pork and/or veal meatballs with onions), slices of liver pate, shrimp salad, cucumber salad, scrambled eggs with ham or smoked eel, brains in batter; baked pork. It would seem that nothing could be simpler - layer whatever your heart desires! But no, and it has its own rules and rituals, which reveal the true essence of Danish gourmetism. The three fundamental components of a cold table are brød (bread), pålœœg (what is put on the bread) and tilbebør (what is put on the pålœœg). Each tilbebør can only be combined with a certain pålœœg, and, in turn, pålœœg - only with a certain type of bread. Everything must be eaten in the proper order: first, pickled herring, then smoked, then curried, and all this must be served on rye bread. Then shrimp with mayonnaise - already on white. Then some salmon with mustard sauce - white bread, but with caraway seeds. As for tilbebør, everything is much simpler - most often it is a Danish version of the French remoulade sauce - they have that too!

Danish remoulade

1 glass of mayonnaise; 1/2 cup chopped pickled (sweet and sour marinade) cucumbers; 4 tsp. curry powder; 1 tsp. dry mustard; 1 tbsp. l. chopped onions; 1 finely chopped boiled egg; 1 tsp. chopped capers; garlic - to taste.
Mix all components thoroughly. Transfer to a jar, close and refrigerate.

Danish sandwich

Sandwich (smørrebrød) is practically a national Danish dish, and there are over 200 different types of it in the country. It is a matter of honor for every housewife to artistically shape a primitive loaf of bread, carving out incredible compositions on it. For most workers, a couple of smørrebrøds completely replace lunch, and during lunch, especially in cafes, smørrebrøds will be served as an appetizer with a glass of caraway vodka. However, the ritual is observed here too - sandwiches should be eaten in order - first those with fish, then those with meat, and only then those with cheese. And not with your hands, but exclusively with a fork and knife.

One of the most popular Danish multi-layer sandwiches - four slices of rye bread, layered with liver pate, fried bacon, tomato slices and decorated with meat jelly and horseradish with sour cream - is named after the famous storyteller Hans Christian Andersen.

Sandwich "Hans Christian Andersen"

For 4 slices of rye bread; 4 plastic fried bacon; 4 thin slices of tomato; 4 slices of tender liver pate; 20 g butter. For decoration: meat jelly; horseradish with sour cream.

Spread the bread with butter, place a slice of bacon on top, a slice of tomato on it, then the pate. Garnish with pieces of jelly and horseradish. Eat, humming something to yourself, for example, from “The Swineherd”: “Ah, my dear Augustine”...

Sandwich with cheese

4 slices of white bread; 4 slices of cheese; 30 g butter; 8 pcs. radish; 1 stalk of celery; parsley.

Cut the radishes into thin slices, celery into thin rings, chop the parsley. Spread butter on bread, place cheese on top, radishes and celery on top, sprinkle with parsley. Eat quickly!

Sandwich with tomatoes and eggs

4 slices of rye bread; 2 hard-boiled eggs; 2 tomatoes; 30 g butter; 1 onion; parsley.

After peeling the eggs, cut into slices (preferably using an egg slicer). Cut the tomatoes into slices, the onion into rings, and chop the parsley. Spread the bread with butter, put tomato slices on top, then eggs, onions on them, sprinkle with parsley.

Sandwiches with Danablu cheese are popular, which is considered one of the best brands of “blue” cheeses in the world, such as the French Roquefort. This tender and buttery cow's milk cheese (about 45% fat) has a bright, piquant taste and aroma. And the sandwich made from it, naturally, turns out great...

Sandwich with Danablu cheese and roast beef

4 slices of white bread; 30 g Danablu; 4 slices roast beef; 30 g butter; chives.

Grind the cheese with butter to obtain a homogeneous mass. Spread it on the bread, place a slice of roast beef on top and sprinkle with chopped chives.

Among Danish cheeses, it is also worth noting the semi-hard Samsø, the pressed cheese dough of which has a nutty and buttery flavor, as well as its varieties: Danbo, Fynbo and Elbo. By the way, the cheese is named after the Danish island in the southern part of the Kattegat Strait. The island is also famous for its strawberries and the earliest potatoes.

“Vegetable” salad in Danish

The Danes are big fans of vegetables, and cauliflower has long been their number one choice, often added to salads. For example, in the “Danish” salad - it doesn’t look like a salad at all, more like some kind of chilled stew, but it’s surprisingly tasty.

Danish salad

200 g pasta or horns; 1 medium head of cauliflower; 1 stalk of celery; 2 medium carrots; 200 g lean ham; 2 tbsp. l. vegetable oil; 2 tbsp. l. vinegar; 3 tbsp. l. mayonnaise; 1 tsp. mustard; sugar and salt to taste.

Cook the pasta in salted boiling water (larger pan so that the water does not cool down), cool. Cut the carrots and celery into strips or cubes. Separate the head of cabbage into small inflorescences. Lightly boil all the vegetables in salted boiling water. Grind mayonnaise with vegetable (for example, olive) oil, vinegar, mustard, adding sugar and salt to taste. Mix the chilled vegetables and pasta together in one bowl, add chopped ham and pour in the sauce.

The Copenhagen salad turns out to be more interesting; here cabbage is combined with the already well-known Danabla blue cheese, fruits and nuts.

Copenhagen salad

250 g Danablo cheese; 200 g small cauliflower inflorescences; 200 g dark seedless grapes; 100 g peeled walnuts; 300 g tangerines; 50 ml dry white wine; sugar and salt - to taste.

Lightly boil the cabbage and cool. Cut the cheese into fairly large cubes (if the cheese is well cooled and the knife is heated, this is not difficult to do). Divide the nuts into halves. Peel the tangerine slices from the film. Dissolve sugar in wine. Mix cabbage, cheese, nuts, grapes and tangerines, add salt to taste and pour over sweetened wine.

So, in general terms, we went through the light “cold” dishes of Denmark - then we will master more substantial dishes. See you!

Herring is loved by many people as a fish dish, as a snack, and as a component of sandwiches. However, not everyone is satisfied with the quality of factory pickling, or they want a different taste. Such picky eaters have come up with many alternative ways to salt their favorite fish. And each marinade for herring will give it a new, often unexpected taste. In this article we will look at some very interesting recipes that will interest any herring fan.

Apple notes

To begin with, we will offer a more or less traditional marinade for herring - with vinegar. However, additional components have greatly improved the usual standard. Take half a glass of vinegar, add two tablespoons of sugar, a few peppercorns (you can take both allspice and black), a bay leaf (break), half a finely chopped red onion, half a sour green apple (also chopped or grated), one chopped gherkin and a tablespoon of capers. Layers of marinade and chopped fresh herring fillets are placed in a tray, the container is filled with cold water, closed tightly and hidden in the refrigerator for a couple of days. This fish is especially good with onion rings, mustard and sour cream.

"Sherry"

A very interesting marinade for herring, the recipe of which includes wine. In particular, it is proposed to use sherry. A spoonful of sugar is dissolved in a glass of wine, three spoons of wine (in the original - sherry, but checked: wine is suitable) vinegar is added, and the marinade is flavored with a pinch. Again, the fillet is cut (into pieces and the already salted one is taken) and a large red onion (in half rings). The herring is placed in a container, layered with onions, poured with marinade and aged for at least a day. It can be stored for up to two weeks without compromising quality.

Ginger marinade "Mathias"

Not everyone knows that baked herring itself is a delicacy. However, the fish must be marinated before cooking. The ideal marinade for herring, which is supposed to be sent to the oven, is made in this way: mix in one container a little less than half a liter of water, the juice of half a lemon, two tablespoons of liquid honey, the same amount of sesame oil and half a glass of soy sauce. Two tablespoons of freshly grated ginger, a teaspoon of pepper and two crushed cloves of garlic are added to the liquid. The sauce is mixed, half a kilogram of fresh Norwegian herring fillet is poured into it, which is left for half an hour to marinate.

"Swedish Glazier's Herring"

This mysterious name is given to a marinade for which you want to give a new flavor. A third of a kilogram of lightly salted fish fillet is soaked in water for three to four hours, after which it is dried and cut into narrow slices. The carrots are cut into strips, two onions (red again) into transparent half rings, and half a lemon into very thin circles. Half a glass of water is boiled, 2 tablespoons of sugar are dissolved in it, a third of a glass of white wine vinegar is poured in, and the fire is immediately extinguished. The carrots are immersed in the still hot marinade and spices are added: one and a half teaspoons of mustard beans, half a spoon each of allspice and black peppercorns and two bay leaves. A layer of fish is laid out in a glass jar, then lemon, then onion, and all this is filled with marinade. The herring must remain in the cold for three days, after which it is swept off the table by enthusiastic eaters.

Aunt Gerda's Norwegian village

This marinade for herring allows you to get the finished product very quickly - literally in three to four hours. Combine half a glass of tomato puree with a quarter of the same juice, three tablespoons of olive oil, ground allspice and black pepper (to taste), salt and half a tablespoon of sugar. All this is whipped, gradually half a glass of cream is poured into the mixture. Pieces of herring fillet are placed in a jar, interspersed with half rings of red onion and layers of marinade - it turns out to be quite thick. Believe me, you don’t even know how tasty this fish can be!

Danish style honey herring

This is another marinade for salted herring - this time of Danish origin. Mix half a glass of sour cream, two tablespoons of strong mustard, one spoon each of brandy (can be replaced with cognac or vodka) and wine vinegar and five spoons of light honey like acacia or linden. Salt and ground pepper are added to taste. The herring is topped with onion rings and garlic slices, filled with marinade and left to stand in it for about a day.

Icelandic herring

All coastal countries have invented their own fillings for such popular fish. Homemade Icelandic herring marinade consists of one and a half glasses of water, three sugars, one teaspoon of salt and cinnamon, half a spoon of ground white pepper, 10 ground cloves and a large spoon of chopped ginger. All this is boiled, filtered, after which a third of a glass of sunflower oil, two tablespoons of red wine vinegar and apple cider vinegar are added to the mixture. Pour this mixture over the fillet cut into pieces for a day (keep in the cold). This herring will be most delicious in a multi-layer sandwich with apples on black bread.

Instead of vinegar - vodka

Many people believe that nothing can be pickled without vinegar. Exceptions are made only for barbecue meat - there the choice of base is quite large. However, there is a marinade for herring, the recipe of which successfully dispenses with this acidic component. A small, extremely hot pepper is finely chopped and ground with a teaspoon of lemon juice and two cloves of chopped garlic. Add a little dill, a third of a small spoon of sugar, half a glass of vegetable oil and vodka. This mixture is poured over the chopped fillet and left in the refrigerator for several hours.

Let us note that no matter what marinade you choose for herring, the main thing remains the quality of the fish. And pay attention - all recipes are designed for already cut fish, and also cut into portions. You can, of course, marinate a whole carcass, but then you will have to wait much longer.

What table would be without herring: spicy, tender and aromatic! No matter how it is prepared, it is always tasty and healthy. And who else but the peoples who were the first to think of salting and pickling it know how to cook it even better, even tastier, even more original. The Scandinavians ate the herring in this case and advised everyone.

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Swedish glazier's herring

Most recipes for this dish with an intriguing name are focused on cooking, but our version assumes that it is already salted and only needs to be refined with the help. And if you put the herring in a beautiful transparent jar, the dish turns out not only tasty, but also elegant, as intended.

Ingredients:

350 g lightly salted herring fillet

½ tbsp. clean water

1/3 tbsp. white wine vinegar

2 tbsp. l. Sahara

2 red onions

1 carrot

1/2 tsp. mustard seed

½ tsp. allspice grains

½ tsp. black peppercorns

2 bay leaves

salt to taste

Soak the fillets for several hours in clean water. Dry and cut into strips 2 cm wide. Cut the peeled carrots into small strips, the onions into thin half rings, and the lemon along with the skin into the thinnest circles.

Boil water with sugar, add vinegar and immediately turn off. Add carrots and spices to the still hot marinade. Place a bay leaf on the bottom of a glass jar, then the first layer of herring, skin to glass, then a circle of lemon, a layer of onion and pour in the marinade, trying to evenly distribute the thickening from it. Repeat this procedure until the entire jar is filled. Lastly, add a slice of lemon and a second bay leaf.

Refrigerate for 2-3 days and serve, for example, with black bread.

Can be stored for up to 1 month.

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Aunt Gerda's herring in Norwegian style

If they say “herring dishes”, they mean “herring dishes”, and vice versa. It was on the shores of the fjords that they first learned to preserve tender, fatty fish for a long time and came up with thousands of ways to make them delicious. One day they added tomatoes and some spices to the good old herring and got a new dish. Obviously, we need to thank Aunt Gerda for the creativity, thank you very much.

Ingredients:

3 herring fillets

1/2 tbsp. tomato puree

1/4 tbsp. tomato juice

1 red onion

1/8 tsp. allspice

1/4 tsp. ground black pepper

3 bay leaves

3 tbsp. l. olive oil

1/2 tbsp. l. Sahara

1/2 tbsp. cream or yogurt

salt to taste

Cut the onion into half rings, the washed or dried fillet into wide strips. Mix tomato puree and juice, sugar and spices and, whisking, gradually add cream.

Place the herring, onion and sauce in a jar in layers and fill it to the top. It is recommended to refrigerate for at least two hours and serve with boiled potatoes.

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Finnish Ethikkasilia

In Finland, herring is fried, steamed, boiled and, of course, pickled, using both local products and exotic products, but they are not particularly keen on the latter. Herring with an arrangement of wild berries is traditional, Finnish, and with a bit of ginger is already a tribute. Together it turns out both tasty and beautiful.

Ingredients:

3 salted herring fillets and caviar

2 red onions

1 carrot

½ tbsp. white wine vinegar

1 tbsp. water

1 tbsp. fresh lingonberries

1/2 tbsp. Sahara

3 bay leaves

5 cm fresh ginger root

3 cm fresh horseradish root

1 tbsp. l. mustard seed

salt to taste

Soak the herring in cold water for a day, drain the water, cut the fillets lengthwise into long strips. Combine vinegar, water and sugar, bring to a boil over medium heat and keep on low for 5 minutes. Grate the horseradish and ginger roots on a fine grater, cut the onion into half rings, and grate the carrots on a coarse grater. Remove the film from the caviar and rub it with a wooden spatula. Rinse the berries. Place herring, grated roots, grated caviar, lingonberries, carrots, mustard seeds, bay leaves, chopped onions in a deep ceramic bowl or pot in layers, pour over warm marinade and place in the refrigerator for 3 days. When serving, add pickled lingonberries or cranberries.

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Danish style honey herring

No one would suspect Danish cuisine of being partial to strange combinations and unexpected solutions until we talk about herring. This silver fish can be paired with everything. And first of all, of course, with honey, which is abundant on the Jutland Peninsula and neighboring islands, as well as herring in the adjacent seas.

Ingredients:

3 salted herring fillets

2 onions

2 cloves garlic

5 tbsp. l. light honey (linden, acacia, forb, meadow)

2 tbsp. l. hot mustard

1 tbsp. l. brandy

½ tbsp. sour cream

1 tbsp. white wine vinegar

ground black pepper

salt to taste

Cut the herring fillet and onion into cubes, and the garlic into slices. Mix sour cream, mustard and honey, dilute with vinegar and, if desired, brandy, season with pepper.

Place the herring and onion in a ceramic container and pour the marinade over it for several hours.

When serving, decorate with herbs.

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Icelandic herring

The Icelanders were even less inclined towards gastronomic fantasies, and there was nothing to experiment with before in the northernmost of the Scandinavian countries. Everything has changed in the era of long-distance transportation, and if fresh fruit is still not easy to transport intact, then dry spices are the opposite. Therefore, the pinnacle of local herring gastronomy is herring, generously seasoned with aromatic gifts from the south. It is they, and not vinegar, that play the first violin in the following recipe, and their quantity should not be reduced.

Ingredients:

4 herring fillets

1.5 tbsp. water

1/3 tbsp. vegetable oil

2 tbsp. l. red wine vinegar

2 tbsp. l. apple cider vinegar

1 tbsp. l. ground ginger

10 clove buds

1 tsp. cinnamon

½ tsp. ground white pepper

1 bay leaf

3 tbsp. l. Sahara

1 tsp. salt

Wash the herring fillet, remove the skin, cut into small pieces. Mix water, spices (grind cloves), salt, sugar in a saucepan, boil and keep on low heat for 5-7 minutes. Let the marinade cool slightly, strain through cheesecloth or a sieve, add both types of vinegar and oil and, if the liquid has cooled, heat it up, but do not boil. Place the herring in a container, pour over the marinade and refrigerate for a day. Can be used as an appetizer or as a side with brown bread and apples.

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Swedish glazier's herring

Most recipes for this dish with an intriguing name are focused on preparing fresh fish, but our version assumes that it is already salted and only needs to be refined with a spicy marinade. And if you put the herring in a beautiful transparent jar, the dish turns out not only tasty, but also elegant, as intended.

Ingredients:

350 g lightly salted herring fillet

½ tbsp. clean water

1/3 tbsp. white wine vinegar

2 tbsp. l. Sahara

2 red onions

1 carrot

1/2 tsp. mustard seed

½ tsp. allspice grains

½ tsp. black peppercorns

2 bay leaves

salt to taste

Refrigerate for 2-3 days and serve, for example, with black bread.

Can be stored for up to 1 month.

Getty Images

Aunt Gerda's herring in Norwegian style

If they say “herring dishes,” they mean Norwegian cuisine, and vice versa. It was on the shores of the fjords that they first learned to preserve tender, fatty fish for a long time and came up with thousands of ways to make them delicious. One day they added tomatoes and some spices to the good old herring and got a new dish. Obviously, we need to thank Aunt Gerda for the creativity, thank you very much.

Ingredients:

3 herring fillets

1/2 tbsp. tomato puree

1/4 tbsp. tomato juice

1 red onion

1/8 tsp. allspice

1/4 tsp. ground black pepper

3 bay leaves

3 tbsp. l. olive oil

1/2 tbsp. l. Sahara

1/2 tbsp. cream or yogurt

salt to taste

Cut the onion into half rings, the washed or dried fillet into wide strips. Mix tomato puree and juice, sugar and spices and, whisking, gradually add cream.

Place the herring, onion and sauce in a jar in layers and fill it to the top. It is recommended to refrigerate for at least two hours and serve with boiled potatoes.

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Finnish Ethikkasilia

In Finland, herring is fried, steamed, boiled and, of course, pickled, using both local products and exotic products, but they are not particularly keen on the latter. Herring with an arrangement of wild berries is traditional, Finnish, and with a bit of ginger - a tribute to modern culinary trends. Together it turns out both tasty and beautiful.

Ingredients:

3 salted herring fillets and caviar

2 red onions

1 carrot

½ tbsp. white wine vinegar

1 tbsp. water

1 tbsp. fresh lingonberries

1/2 tbsp. Sahara

3 bay leaves

5 cm fresh ginger root

3 cm fresh horseradish root

1 tbsp. l. mustard seed

salt to taste

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Danish style honey herring

Ingredients:

3 salted herring fillets

2 onions

2 cloves garlic

5 tbsp. l. light honey (linden, acacia, forb, meadow)

2 tbsp. l. hot mustard

1 tbsp. l. brandy

½ tbsp. sour cream

1 tbsp. white wine vinegar

ground black pepper

salt to taste

Cut the herring fillet and onion into cubes, and the garlic into slices. Mix sour cream, mustard and honey, dilute with vinegar and, if desired, brandy, season with pepper.

Place the herring and onion in a ceramic container and pour the marinade over it for several hours.

When serving, decorate with herbs.

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Icelandic herring

Ingredients:

4 herring fillets

1.5 tbsp. water

1/3 tbsp. vegetable oil

2 tbsp. l. red wine vinegar

2 tbsp. l. apple cider vinegar

1 tbsp. l. ground ginger

10 clove buds

1 tsp. cinnamon

½ tsp. ground white pepper

1 bay leaf

3 tbsp. l. Sahara

1 tsp. salt

Wash the herring fillet, remove the skin, cut into small pieces. Mix water, spices (grind cloves), salt, sugar in a saucepan, boil and keep on low heat for 5-7 minutes. Let the marinade cool slightly, strain through cheesecloth or a sieve, add both types of vinegar and oil and, if the liquid has cooled, heat it up, but do not boil. Place the herring in a container, pour over the marinade and refrigerate for a day. Can be used as a snack or as part of multi-layer sandwiches with brown bread and apples.