RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Herring, Curried - dairy
This is a recipe with slightly eccentric procedure. You are told to heat the marinade from the jar and let the herring sit in the warm marinade for 1 minute, and 1 minute only. I was baffled by these instructions and, frankly, I routinely omitted this step. However, Brian Mailman has suggested that the brief immersion in the hot marinade cooks the herring pieces somewhat and makes their texture closer to the texture of the cucumber and pickle chunks. Now, that I understand the rationale for this step, I'm going to prepare the recipe according the directions and see if I can tell the difference. Karen Selwyn * * * * * Curried Herring 1 (16 oz.) jar herring pieces in wine sauce 1 medium cucumber, peeled, seeded and diced 1/2 teaspoon salt 1 bunch green onions, chopped 1 half-sour pickle, seeded and diced 1 cup sour cream 2 tablespoons mild curry powder 1 tablespoon caraway seed Drain sauce from herring in a saucepan. Place herring and onions from the jar in a mixing bowl. Bring sauce just to the boiling point over medium heat. Immediately pour over the herring pieces. Let herring stand 1 minute and drain. Remove the onions from the mixing bowl and discard. Cover the bowl and refrigerate for 1 hour. Spread diced cucumber pieces on paper towels. Sprinkle with the salt. Let stand 15 to 20 minutes. Blot cucumber chunks with fresh paper towels. Add cucumber to herring. Add remaining ingredients. Mix well. Source: BON APPETIT n.d. (approximately '80)
