Curried Herring On Pumpernickel 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.

CURRIED HERRING

Steps:

• Remove and discard skin and dark flesh from herring. Cut herring into 1/4-inch pieces. Whisk together remaining ingredients and stir in herring. Season with salt and pepper.

ONION AND HERRING SANDWICH - SMORREBROD

Steps:

• Spread 1 teaspoon butter on each slice of bread, being sure to cover each completely.
• Cut each buttered slice in half crosswise or into 2 (4-by-2-inch) pieces.
• Top each piece of bread with one-eighth of the herring, placing the fish smooth-side up.
• Top each with several onion rings and 1 tomato wedge.
• Garnish with watercress or parsley.

CURRIED HERRING ON PUMPERNICKEL

Steps:

• Cut away and discard dark flesh on herring. Chop herring into 1/4-inch pieces and pat dry between paper towels. In a bowl stir herring together with mayonnaise, curry powder, onion, scallion, and salt to taste. Curried herring may be made 1 day in advanced and kept covered and chilled.
• Spread butter on bread and cut each slice into 4 triangles. Divide herring among triangles and garnish with shoots.