CHUNKY HERRING SPREAD
Looking for the perfect herring appetizer? Try our herring spread! This Chunky Herring Spread is a sure winner for a fun evening with guests.
Provided by My Food and Family
Categories Meal Recipes
Time 3h15m
Yield Makes 16 servings, 2 Tbsp. each.
Number Of Ingredients 7
Steps:
- Mix all ingredients until well blended; cover.
- Refrigerate several hours or until chilled.
- Serve with matzo.
Nutrition Facts : Calories 60, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
PICKLED HERRING SPREAD
Make and share this Pickled Herring Spread recipe from Food.com.
Provided by new2cookin
Categories Spreads
Time 10m
Yield 16 oz, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Drain herring of wine, do not rinse off any left over spices.
- Place cream cheese and drained herring in food processor.
- Process until smooth and spreadable.
- Finely chop scallions.
- Remove spread from processor and place in to a medium sized bowl.
- Fold in finely chopped scallions while tasting for salt and pepper.
- Keep cool until it is ready to be served.
- Garnish with sprig of parsley.
Nutrition Facts : Calories 194.2, Fat 16.3, SaturatedFat 7.1, Cholesterol 35.8, Sodium 393.4, Carbohydrate 4.7, Fiber 0.2, Sugar 3, Protein 7.3
PICKLED HERRING
Provided by Marcus Samuelsson
Time P2DT45m
Number Of Ingredients 20
Steps:
- Combine all brine ingredients in a 1 1/2 quart saucepan and bring to a boil. Stir occasionally until sugar is completely dissolved. Let cool, cover and reserve.
- Completely submerge and soak 12 preserved herring fillets in cold water overnight to extract salt. Remove fillets and pat dry. Arrange in a shallow pan and cover completely with pickling brine. Refrigerate overnight. The next day, remove herring from brine and dice into 3/4-inch pieces. Serve with the Mustard sauce.
- Combine the sweet and Dijon mustard, sugar, vinegar, coffee, salt and pepper in a food processor. Drizzle canola oil into the mixture in a very slow, steady stream, until a thick consistency is formed. A whisk may also be used. Refrigerate overnight;
PICKLED HERRING
Steps:
- Soak the herring in the milk for at least 12 hours or up to 24 to draw out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut off the fins and fillet the herring, leaving the skin on. Cut the fillets crosswise into 2-inch strips.
- In a saucepan, combine the water, sugar, vinegar, allspice, mustard seeds, caraway seeds, and peppercorns. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from the heat and cool the pickling mixture completely.
- Arrange the herring fillets, onion, carrots, dill, bay leaves, and horseradish in a glass dish or funky Mason jar. Pour the cooled pickling mixture into the jar so that all the ingredients are completely covered with the liquid. Cover and refrigerate overnight or up to 2 days before serving.
PICKLED HERRING THREE WAYS
Steps:
- Soak whole salt herrings for 12 hours in several changes of cold water. Remove herrings from water and bone and skin them, producing 6 or 8 fillets.
- Bring first 6 ingredients to boil. Remove from heat and cool completely.
- Put fillets in suitable shallow dish, strain pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving
- Bring first 4 ingredients to boil. Remove from heat and cool completely.
- Put herring fillets in suitable dish, pour unstrained pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving.
- Cut herring fillets into bite-size pieces, mix with sour cream, pickling liquid and onion. Refrigerate for at least several hours before serving.
PICKLED HERRING
Steps:
- Put some salt in bottom of small bowl. Place fish skin down. Continue layering fish and salt finishing with a layer of salt. Put weight (dish or plate) on top and refrigerate for 4 to 5 days. Wash herring well and skin. Soak in cold water 1 hour, changing 3 to 4 times. Cut in 1-inch pieces. Drain and pat dry. Boil 3 tablespoons water with 1 teaspoon allspice. Add sugar, vinegar, bay leaves and pepper. Mix until sugar is dissolved. In a one quart jar put 2 cups pickling solution, some onions and herring pieces, laying them and topping with onions. Fill to top with solution. Keep in tightly closed jar in refrigerator 2 to 3 days until ready to serve.
PICKLED HERRING
A polish recipe. My Mom makes for Cristmas Eve. Just be sure to change the water while soaking. On New Years Eve after the toast it is Good Luck to have a bit of Herring.
Provided by Rita1652
Categories Onions
Time 15m
Yield 2 pints
Number Of Ingredients 10
Steps:
- Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours.
- Change water twice.
- To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil.
- Stir to dissolve sugar; let cool.
- Rinse the fillets with cold water and pat dry with paper towels.
- Cut fish in 1-inch pieces removing bones.
- Peel and slice onion.
- Separate slices into rings.
- Arrange herring and onion rings in alternate layers in sterilized jars.
- Cover with pickling solution and cap.
- Refrigerate at least 3 days before serving.
- The herring will keep up to 3 weeks refrigerated.
PICKLED FRESH HERRING
Make and share this Pickled Fresh Herring recipe from Food.com.
Provided by CJAY8248
Categories Very Low Carbs
Time 30m
Yield 1 gallon, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare brine by boiling together the vinegar, water, and sugar. Stir and cool. Clean, skin, bone and cut herring into slices. Place one layer sliced herring in wide mouth gallon jar. Sprinkle 1/2 teaspoons pickling spices, 1 teaspoons peppercorns, and onion slices over herring. Repeat layers of herring, onion slices, and spices, using all the herring. Cover with cooled brine. Refrigerate 3 days before using.
Nutrition Facts : Calories 203.8, Fat 10, SaturatedFat 2.2, Cholesterol 66.2, Sodium 102, Carbohydrate 5.4, Sugar 5.2, Protein 19.8
PICKLED HERRING
A Scandinavian delight, and one my family loves :) It's a tradition to eat it at midnight on New Year's Eve for good luck in the coming year too! **(time does not include chill times)
Provided by Midwest Maven
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve 3 tablespoons of the salt in 3 cups of cold water.
- Put the herring in the salt water, cover and refrigerate for 12 hours.
- Put the remaining salt, the vinegar, sugar, allspice berries, peppercorns, and bay leaves in a small saucepan with 1 cup of water.
- Stir this mixture over med/high heat until the sugar dissolves, then remove from the heat and cool.
- Remove the herring from the salt water and put in a shallow baking dish.
- Put the onions on top of the fish, then pour in the pickling mixture.
- Cover and refrigerate overnight.
- Serve right from the dish, yum!
Nutrition Facts : Calories 383.4, Fat 15.4, SaturatedFat 3.5, Cholesterol 102.1, Sodium 7228.8, Carbohydrate 28.1, Fiber 0.4, Sugar 26.3, Protein 30.8
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