| |
In this dish the herrings are not cooked, but they are preserved by the marinade and will keep for weeks. This appetizing dish is to be found in every Polish home.
|
|
What You Need:
|
|
|
|
4 herrings with their roes
A few peppercorns
¼ pint vinegar
1 bay leaf
1 clove of garlic
Salt
1 teaspoon French mustard
2 onions
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Clean and bone the herrings and soak them in cold water and milk for 48 hours.
|
2. Now boil the vinegar with all the ingredients, except the onions and fish, for about 5 minutes.
|
3. Pass the herring roes through a sieve and add them to the cooled vinegar, stirring well until thoroughly mixed.
|
4. Put alternate .layers of herring and thinly sliced onion into a vessel, pour the sauce over and let them stand for at least 4 or 5 days before eating them.
|
|
|
|
|
