Perfect herrings: A classic holiday recipe delight
The perfect herring for Christmas Eve must have just the right balance. The fillets shouldn't be too salty, and the additional ingredients should be bold but not overpowering. Sticking to the classics guarantees success.
8:41 AM EST, November 22, 2024
Priest's herrings appeal to the taste of the older generation, but not exclusively. This tried-and-true recipe will please anyone who loves traditional appetizers. The path to success is simple and doesn't require complex additions.
Simple recipe for priest's herrings
Ingredients:
- 1 lb herring fillets in oil or salty brine (weight after draining),
- 7 oz pickled mushrooms—can be button mushrooms,
- 1 tbsp lemon juice,
- 1 medium-sized onion,
- 2 tablespoons parsley,
- 2 oz canola oil,
- 1/4 tsp salt,
- 1/4 tsp freshly ground pepper.
Preparation in 3 simple steps:
- Drain the herring and mushrooms, peel the onion, and squeeze the lemon juice. If you have salted herring, you'll need to soak them beforehand.
- Cut the fillets into smaller pieces, slice the onion into wedges, dice the mushrooms, and finely chop the parsley.
- Place all ingredients in a jar, pour in the oil, and season with a pinch of salt and freshly ground pepper.
Can such prepared herrings be eaten immediately?
Theoretically, yes, but priest's herrings reach their full flavor after several hours in the refrigerator. Sealed jars should be chilled and served on the next day's Christmas table. Homemade herring in a jar is not hermetically sealed, so it should be consumed within three days of preparation.
Which herrings to choose for the holiday appetizer?
The main ingredient is fillets in oil or salty brine. They can be à la matias, which are easy to find in most stores before the holidays. Salted fillets are often sold from a barrel, without an expiration date. How can you check if they are fresh?
First and foremost, pay attention to the color of the brine. Cloudy water shouldn't raise concerns, but a yellow tint and a mixture of foam are clear warning signs.
The color of the herring is also important. Don't buy fillets with a yellow tint—this indicates they've been in the barrel for a long time. Also, watch out for white colors—they may mean the fillets were treated with hydrogen peroxide. Ideal herring is light gray, without concerning spots or coatings.
Properly caring for herring from a barrel will make it less salty and much tastier. There are many effective tricks for soaking herring. Soaking in water or milk is the most popular method, but it's worth trying different solutions.
