Marinated Herrings Recipe
Ingredients
| Herrings | 6 Large | |
| Cider vinegar | 2 Cup (16 tbs) | |
| Juniper berries | 3 | |
| Cloves | 6 | |
| Bay Leaf | 1 | |
| Peppercorns | 5 | |
| Onions | 2 Large | |
| 6 teaspoons Dusseldorf mustard | ||
| 2 dill pickles | ||
Directions
GETTING READY
1. Clean and slice the herring. Also, remove the heads and backbones of the herring but surely not the tail. Use a paper towel to pat them dry.
2. Wash, peel and slice the onions in thin round shapes. Make some rings out of those slices.
3. Pre-heat the oven at 350°F.
MAKING
4. Open the mouth of the herrings and spread about 1 spoon full of mustard in it.
5. Slice the pickle lengthwise into three pieces and place every piece crosswise at the head of the herring.
6. Place some smaller onion rings down the body length. Also, roll each herring from head to tail, securing it with toothpicks.
7. Take a baking sheet and arrange the rolls on them. Keep the strained marinade on them.
Sprinkle all the leftover onion rings.
8. Cover the pan using a foil and place in inside the pre-heated oven for baking. Ideally, the bake of the herrings should be for 15 minutes.
9. Marinade and keep the mixture in the refrigerator for about 2 days.
SERVING
10. Always remove the tooth picks prior to serving. Also, serve the herrings along with some thin slices of rye bread or pumpernickel.
1. Clean and slice the herring. Also, remove the heads and backbones of the herring but surely not the tail. Use a paper towel to pat them dry.
2. Wash, peel and slice the onions in thin round shapes. Make some rings out of those slices.
3. Pre-heat the oven at 350°F.
MAKING
4. Open the mouth of the herrings and spread about 1 spoon full of mustard in it.
5. Slice the pickle lengthwise into three pieces and place every piece crosswise at the head of the herring.
6. Place some smaller onion rings down the body length. Also, roll each herring from head to tail, securing it with toothpicks.
7. Take a baking sheet and arrange the rolls on them. Keep the strained marinade on them.
Sprinkle all the leftover onion rings.
8. Cover the pan using a foil and place in inside the pre-heated oven for baking. Ideally, the bake of the herrings should be for 15 minutes.
9. Marinade and keep the mixture in the refrigerator for about 2 days.
SERVING
10. Always remove the tooth picks prior to serving. Also, serve the herrings along with some thin slices of rye bread or pumpernickel.
Chef
