Chopped Herring Food

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.

CHOPPED PICKLED HERRING

Steps:

• In a deep bowl, add the herring, celery and onion. Mix together. The texture should not be too fine. If more liquid is needed, add a little of the reserved herring liquid, a spoonful or two at a time. Serve on a bed of fresh greens and other salad products you like. Sprinkle with paprika.

MOCK CHOPPED HERRING (SARDINE SPREAD)

Steps:

• Place the onion and apple in the processor; process until finely minced (about 6-8 seconds).
• Add in sardines and process another 5-6 seconds.
• Moisten the bread with cold water and squeeze out the excess moisture with hands.
• Add in chunks of the bread along with remaining ingredients; process about 8-10 seconds longer or until just blender.
• Season with salt to taste.
• Chill for 4 hours before serving.

CHOPPED HERRING RECIPE - (5/5)

Steps:

• Drain the wine sauce from the jar of herring into a small bowl crush the matzo into it to absorb the liquid chop the herring the onions from the jar the finely diced fresh onion and the apple until very fine add the soaked matzo and hard-cooked eggs continue to chop until throughly blended season with the sugar yield a little more than 1 pound