|
| |
Glassblower's Herring
(Glasmastarsill)
|
|
|
| What You Need: |
|
|
2 salted herring, 1 to 1½ pounds each, cleaned and scraped, and soaked in cold water for 12 hours, or substitute 4 canned matjes herring fillets
1½ -inch piece fresh horse-radish root, scraped and thinly sliced, or substitute 2 tablespoons prepared horse-radish, drained and squeezed dry in a kitchen towel
1 medium carrot, peeled and thinly sliced (¾ cup)
2 small onions, preferably red, peeled and thinly sliced (¾ cup)
¼-inch piece ginger root, thinly sliced (optional)
2 teaspoons whole allspice
2 teaspoons whole yellow mustard seeds
2 large or 3 small bay leaves
PICKLING LIQUID
¾ cup white vinegar
½ cup water
½ cup sugar
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Bring the vinegar, water and sugar to a boil in a 1- to 1½ -quart enameled or stainless-steel saucepan, stirring constantly until the sugar completely dissolves. Then remove the pan from the heat and let the pickling liquid cool to room temperature.
|
2. Meanwhile, wash the herring in cold running water and cut them into l-inch-thick pieces. Arrange a thin layer of onions in a 1-quart glass jar (a Mason jar, if possible) equipped with a tightly fitting cover.
|
3. Top with a few slices of herring, carrots, ginger root and horse-radish, and scatter with allspice, mustard seeds and a bay leaf. Repeat until all of the ingredients have been used, making 3 or 4 layers.
|
4. Pour the cool pickling liquid into the jar; it should just cover the contents. Close the jar securely and refrigerate it for 2 or 3 days. Serve as an appetizer, or as part of the "smorgasbord".
|
|
|
|
|
|
|
|
