Pickled Herring

RESTAURANT RECIPE

1. Fresh herring:  Clear eyes, no smell, firm flesh – 8-10 inches in length

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2. Salt the herring – or start with salted herring
3. Add red onion and carrots
4. Bring to boil:
   • 1/2 C Boiling water
   • 1 C White vinegar
   • 2 TBL Sugar
   • 1 Star anise
   • 8 Clove
   • 1 Clove garlic
   • 8 Black peppercorns
   • 3 bay leaves
   • 1 TBL Mustard seeds
   • 12 White peppercorns
5. Let meld 5 days – Keeps in fridge for 2-3 months

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OLD RECIPE

1. Salted herring pieces
2. Onion slivers
3. Apple slices
4. Pack into a jar
5. Hot brine
   1. Apple cider vinegar
   2. Honey
   3. Whole coriander seeds
   4. Horseradish
6. Marinate 3-4 days – agitate daily

SWEDISH BREAKFAST HERRING

1. Mix the following
   • 1/2  C sour cream
   • 1/4 C chopped dill
   • 3 Stalks of young fennel
   • 1 lemon – juice and zest
2. Chop herring into 1 inch pieces
3. Toss gently with sour cream mixture
4. Let meld 1-2 hours in the refrigerator