RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Herring, Pickled - dairy
Serves 6 as a fish course; 12 as an hors d'oevre
6 filets of salt herring
3 white onions, sliced thin
1 cup white wine vinegar
1/4 cup water
2 tsp sugar
1 tsp pickling spice
2 bay leaves
3/4 cup sour cream (optional)
Soak the herring in cold water for 12 hours, changing the water at least
twice. Drain and cut the fish filets into 2-inch pieces.
Line jars or a bowl with herring slices, topped with a layer of onions,
until all the fish and onions have been used.
Combine the vinegar, water, sugar, pickling spice, and bay leaves. Bring to
a boil. Let the marinade cool slightly; then, if you are using the sour
cream, stir the vinegar mixture into the sour cream and pour over the fish
and onions.
Close jars or bowl and rotate to ensure proper blending.
Store in the refrigerator at least 48 hours before serving.
From "Memoirs and Menus -- The Confessions Of A Culinary Snob,"
by Georges Spunt
