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.
* * * * *
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)
All data, logos, text contained on any portion of Mimi's Cyber Kitchen
copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No
portions of this website may be used without express written permission of