Herring delights: A traditional recipe for festive feasts
The perfect herring for Christmas Eve should have the right balance. The fillets shouldn't be overly salty, and the additional ingredients should enhance rather than dominate the flavour. Sticking to classic recipes often guarantees success.
22 November 2024 08:14
The priest's herrings appeal to the older generation, but not only them. This reliable recipe will satisfy all fans of traditional appetizers. The recipe is straightforward and doesn't require complex ingredients.
Simple recipe for priest's herrings
Ingredients:
- 0.5 kg herring fillets in oil or salty brine (weight after draining),
- 200 g pickled mushrooms – can be button mushrooms,
- 1 tbsp lemon juice,
- 1 medium-sized onion,
- 2 tablespoons of parsley,
- 60 ml canola oil,
- 1/4 tsp salt,
- 1/4 tsp freshly ground pepper.
Preparation in 3 Simple Steps:
- Drain the herrings and mushrooms, peel the onion, and squeeze the lemon for juice. If you're using salted herrings, soak them beforehand.
- Cut the fillets into smaller pieces, slice the onion into thin layers, dice the mushrooms, and finely chop the parsley.
- Place all ingredients in a jar, pour in the oil, and then season with a pinch of salt and freshly ground pepper.
Can such prepared herrings be eaten immediately?
In theory, yes, but priest's herrings develop their full flavour after a few hours in the fridge. Keep the sealed jars chilled and serve them on the Christmas table the next day. As homemade herring in jars is not hermetically sealed, it should be eaten within three days of preparation.
Which herrings to choose for the holiday appetizer?
The primary ingredient is fillets in oil or salty brine. They can be à la matias, commonly available in stores before the holidays. Salted fillets are often sold from a barrel without an expiration date. How can you tell if they're fresh?
First, check the colour of the brine. Cloudiness in the water isn't a concern, but a yellow tint and a mixture of foam are clear warning signs.
Also, pay attention to the colour of the herrings. Avoid fillets with a yellow tint – this indicates they've been in the barrel for too long. White spots may suggest treatment with hydrogen peroxide. Ideal herrings are light grey, without concerning spots or coatings.
If properly cared for, barrel-aged herring will be less salty and tastier. There are many effective methods for soaking herrings. The most popular is soaking in water or milk, but experimenting with different solutions can be rewarding.
