Home Cured Herring Food
KIPPERS
Kippers, or cured herring, is a British institution. According to Alan Davidson, a food historian and the author of "The Oxford Companion to Food," this dish originated as a way to preserve the herring; but the curing process -- involving salting, drying, and cold smoking -- imparted such a delicious flavor to the fish, the dish has remained a favorite among the English.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 2
Steps:
- Bring enough water to fill baking dish to a boil. Place kippers, fully opened and skin side down, in a shallow dish. Fill dish with boiling water. To keep submerged in boiling water, cover fish with parchment paper and a small cutting board. Place something heavy on top to weigh kippers down. Let stand 3 to 4 minutes. Move fish to a serving plate, skin side down, and top with butter, if desired.
CURRIED HERRING
Categories Fish Breakfast No-Cook Curry Spring Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
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.
HOME CURED HERRING
Provided by Food Network
Time P3DT45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a non-corrosive pot, combine all ingredients except fish. Bring to the boil, reduce, and simmer for 30 minutes. Add fish to simmering brine and poach 12 minutes before removing from the heat.
- Let stand to cool 1 hour before placing in a non-corrosive container large enough to hold all the liquid. Cover container and refrigerate fish totally submerged in brine for 3 days.
- Serve with black bread, sour cream, and onions.
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