Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Scandinavia
  New Posts New Posts RSS Feed - GlasmĂ€starsill
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

GlasmÀstarsill

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9356
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: GlasmĂ€starsill
    Posted: 14 February 2010 at 14:54

GlasmÀstarsill
Glassblower's Herring

From Time/Life's Foods of the World - The Cooking of Scandinavia, 1968:

Pickling liquid:

3/4 cup white vinegar
1/2 cup water
1/2 cup sugar

Other ingredients:

2 salted herring, 1 to 1 1/2 pounds each, cleaned and scraped, and soaked in cold water for 12 hours, or substitute 4 canned matjes herring fillets
1 half-inch piece fresh horse-radish root, scraped and thinly sliced, or substitute 2 tbsp prepared horse-radish, drained and squeezed dry in a kitchen towel
1 medium carrot, peeled and thinly sliced (3/4 cup)
2 small onions, preferably red, peeled and thinly sliced (3/4 cup)
1 quarter-inch piece of ginger root, thinly sliced (optional)
2 teaspoons whole allspice
2 teaspoons whole yellow mustard seeds
2 large or 3 small bay leaves

Bring the vinegar, water and sugar to a boil in a 1- to 1 1/2-quart enamled or stainless-steel saucepan, stirring constantly until the sugar completely dissolves. Then remove the pan from the heat and let the pickling liquid cool to room temperature.

Meanwhile, wash the herring in cold running water and cut them into 1-inch-thick pieces. arrange a thin layer of onions in a 1-quart glass jar (a Mason jar, if possible) equipped with a tightly fitting cover. Top with a few slices of herring, carrots, ginger root and horse-radish, and scatter with allspice, mustard seeds and a bay leaf. Repeat until all of the ingrediets have been used, making three or four layers.

Pour the cool pickling liquid into the jar; it should just cover the contents. Close the jar securely and refrigerate ot for 2 or 3 days. Serve as an appetizer, or as part of a smörgÄsbord.

If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links


Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.113 seconds.