PICKLED HERRING
Course: Appetizer
Cuisine: Swedish
Keyword: Fish, Herring, meat-free, meatless mondays
Servings: 30
- 10 fat salt herring
- 4 med. onions sliced
- 1 cup white vinegar
- 1 cup water
- 1 ½ cups sugar
- 4 tsp. whole allspice
- Coarsely ground black pepper
Clean fish, remove heads and soak overnight in cold water.
Remove bones and skin and cut in halves lengthwise.
Cut crosswise in ½ inch slices.
Slide knife or spatula under slices and place in a large serving dish.
Place sliced onions on top of fish.
Mix together vinegar, water, sugar, and allspice.
Heat until sugar is dissolved
Cool.
When cold, pour this over herring and onions.
Sprinkle top with black pepper.
Yield: 30 to 40 servings for Smorgasbord
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Mother’s Sillsallad
Course: Salad, Side Dish
Cuisine: Swedish
Keyword: beets, Fruit Salad, Herring, pickle
Author: Mrs. John Pearson
- 1 qt diced boiled potatoes
- 3 cups diced pickled beets
- 1 cup diced cucumber or dill pickle
- ½ cup onion chopped
- 2 apples diced
- 1 salt herring
- 1 cup whipping cream
- 3 tbsp sugar
- ¼ tsp white pepper
- 1 tsp salt
- hard boiled eggs
- 2 cups diced cold roast (optional)
The night before
Remove skin and bones from one firm salt herring, wash and soak overnight.
Pickle about 6 large beets in 1 cup vinegar and 1 cup sugar and ¼ tsp cloves
The day of
Cut herring in very small pieces and combine all chopped vegetables, pour on enough beet juice to make salad moist.
Sprinkle salt, pepper, and sugar and mix well.
Pack into a mold and cool.
Turn on platter and decorate with chopped hard cooked eggs.
Serve with sauce made by adding enough beet juice to whipped cream to make it pink and tasty.
If a ring mold is used the sauce may be poured into hollow center, or a dish may be placed there to hold sauce.
Prepare salad several hours before serving.
random stuffs mostly vintage and found
