Marinated Herring German Style Food

GERMAN RED HERRING SALAD (ROTER HERINGSSALAT)

Steps:

• In a small bowl, whisk together the pickle juice, mustard, oil, vinegar, salt and sugar until emulsified and the salt and sugar are dissolved. Stir in the whipping cream, sour cream, mayonnaise, mustard and dill.
• Place the diced herring, apples, beets, onions, and pickles in a large bowl.Pour the dressing over the herring mixture and carefully stir until thoroughly combined. Add salt and pepper to taste. If the salad is thicker than you prefer, add a little whipping cream. If you prefer the dressing thicker, add more sour cream and/or mayonnaise.
• To serve, lay some slices of boiled egg over a mound of herring salad with a sprig of fresh dill. You can also add some onions sliced into rings. Place the potatoes next to the salad. Alternatively, spread the herring salad on crusty bread.Can serve 4 as a side or main dish or more people as an hors d'oeuvres.

GERMAN ROLLMOPS (ROLLMOPSE)

Steps:

• Place the herring fillets in a bowl and pour in enough water to cover them by about 1 inch.
• Soak them for at least 12 hours in the refrigerator, changing the water once or twice.
• Drain them well, rinse under cold running water and pat them dry with paper towels.
• Remove and discard any bones.
• For the marinade, combine the vinegar, water, BRUISED WITH A MORTAR AND PESTLE OR WRAPPED IN A TOWEL AND BRUISED WITH A ROLLING PIN the spices, juniper berries, allspice, cloves, peppercorns and bay leaf and place in a 2 to 3 quart saucepan and bring them to a boil over high heat.
• Reduce the heat to low and simmer uncovered for 5 minutes.
• Then cool to room temperature.
• Lay the herring fillets, skin side down, on a board or table.
• Spread 1 teaspoon of mustard evenly on each fillet and scatter 1/2 teaspoon of capers and several onion rings over the mustard.
• Cut the dill pickles lengthwise into quarters; if they are much longer than the width of the herring fillets, cut them crosswise into halves.
• Place a wedge of pickle at one narrow end of each of the fillets, and then roll the fillets jelly roll fashion around the pickle into small, thick cylinders.
• Skewer the rolls with 2 or 3 toothpicks to secure them.
• Pack the rolls flat on their sides in a 2-quart glass loaf dish in two layers with the remaining onion rings scattered between the layers and over the top.
• (Do not use a metal pan, for the fish may pick up a metallic flavor.) Pour the marinade over the herring, then cover the dish with foil or plastic wrap and refrigerate for 5 to 6 days before serving.
• Serve the rollmops as an hors d'oeuvre on individual plates or arrange them on a platter.
• In either case, garnish them with onion rings and parsley.
• NOTE: If salt herring fillets are not available, substitute 12 bottled Bismarck herring fillets.
• Drain them, wash them thoroughly under cold running water and pat dry with paper towels.
• Then proceed with the recipe.
• The Cooking of Germany Time Life.

MARINATED HERRING GERMAN-STYLE

Steps:

• Wash fillets; drain; arrange in bowl.
• mix all other ingredients; pour over herring.
• cover and place in refrigerator.
• let chill and marinate 24 hours.

PICKLED HERRING

Steps:

• Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours.
• Change water twice.
• To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil.
• Stir to dissolve sugar; let cool.
• Rinse the fillets with cold water and pat dry with paper towels.
• Cut fish in 1-inch pieces removing bones.
• Peel and slice onion.
• Separate slices into rings.
• Arrange herring and onion rings in alternate layers in sterilized jars.
• Cover with pickling solution and cap.
• Refrigerate at least 3 days before serving.
• The herring will keep up to 3 weeks refrigerated.