CURRIED HERRING ON RYE TOASTS
Categories Fish Mustard Appetizer Bake Picnic Quick & Easy Mayonnaise Curry Winter Chive Potluck Sour Cream Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings (40 hors d'oeuvres)
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Discard crusts from bread and cut bread into 40 (1 1/2-inch) triangles. Arrange triangles in a shallow baking pan (1 inch deep), then brush tops with butter and sprinkle with salt. Bake until golden, 10 to 12 minutes, then cool.
- If using large herring, discard skin and dark flesh. Cut large or small herring into 1/4-inch pieces. Whisk together remaining ingredients in a bowl, then stir in herring. Top each toast with 1/2 teaspoon curried herring.
- *Look for jarred fillet pieces of herring (sometimes labeled "Tidbits") sold in the refrigerated section of the supermarket.
PICKLED HERRING
Steps:
- Soak the herring in the milk for at least 12 hours or up to 24 to draw out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut off the fins and fillet the herring, leaving the skin on. Cut the fillets crosswise into 2-inch strips.
- In a saucepan, combine the water, sugar, vinegar, allspice, mustard seeds, caraway seeds, and peppercorns. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from the heat and cool the pickling mixture completely.
- Arrange the herring fillets, onion, carrots, dill, bay leaves, and horseradish in a glass dish or funky Mason jar. Pour the cooled pickling mixture into the jar so that all the ingredients are completely covered with the liquid. Cover and refrigerate overnight or up to 2 days before serving.
CURRIED HERRING
Categories Fish Breakfast No-Cook Curry Spring Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Remove and discard skin and dark flesh from herring. Cut herring into 1/4-inch pieces. Whisk together remaining ingredients and stir in herring. Season with salt and pepper.
HOME CURED HERRING
Provided by Food Network
Time P3DT45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a non-corrosive pot, combine all ingredients except fish. Bring to the boil, reduce, and simmer for 30 minutes. Add fish to simmering brine and poach 12 minutes before removing from the heat.
- Let stand to cool 1 hour before placing in a non-corrosive container large enough to hold all the liquid. Cover container and refrigerate fish totally submerged in brine for 3 days.
- Serve with black bread, sour cream, and onions.
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