Salted herring is extremely tasty if salted with the addition of parsley root, lightly salted, tender, in spices - this fish is wonderful in salads, on sandwiches and just with a side dish.
Scandinavians salted herring back in the 11th century, it was well kept in barrels, was found in abundance in the Baltic Sea and was a frequent guest on the table of Danes, Swedes and Baltic residents. Baltic herring, as a rule, is salted in a cold way - in brine, so the fish is completely salted and it turns out to be very tender and unusually tasty.
For salting, it is best to take a medium-sized herring. This fish must be salted with its head, like herring. The only thing - before the ambassador, you need to scrape the fish with a knife, clean it of scales. For pickling herring you will need:
- 2 kilograms of herring;
- 1 liter of drinking water;
- 4 tablespoons of coarse table salt;
- 1 full tablespoon of dried dill;
- a pinch of caraway seeds;
- a little celery root;
- a pinch of dried parsley root;
- a good pinch of black hot peppercorns;
- a little dry cloves.
A saucepan is required for salting. It is necessary to put the fish tightly in it. And then you need to prepare the brine. Bring the water to a boil, add salt, cloves, parsley and celery root, dill and caraway seeds to the water. The brine must cool so that the fish is not cooked, it must be poured only with cold spicy brine. When the brine has cooled, you can pour the herring over it and press down with a plate. The fish will now be salted. It is best to put the pot in the refrigerator.
The salting process will take two days. After this time, the fish can be pulled out of the pan and a couple of fish can be eaten with appetite. The leftovers can be put in jars and put in the refrigerator.
From the prepared salted herring, you can make a salad with potatoes, peas and eggs. It is prepared very simply. It is enough to boil 4 potatoes and two eggs, peel them and cut them. Take pieces of 5 - 6 herring, peel them and chop finely. Add fish to potatoes and eggs, open a jar of green peas, add to salad, salt and season it with mayonnaise, sour cream (not fatty) or butter, if desired.
