and far away,
when hubby and I were first married
we lived in Telzstone,
In an apt above a Danish couple.
Holocausts survivors both,
like my husband’s parents.
if somewhat reserved.
The wife never, ever
left her apt. without a hat and pumps on.
One evening hubby and I had our first argument,
overheard by the Shalimsicks,
next morning she coincidentally
bumps into me
on the steps and says,
“My husband and I say 2 Psalms together everyday.”
And besides that bit of life wisdom and generally being
a good neighbor,
she shared with me this recipe for,
Pickled Danish Herring
6 herring (Mackerel soaking in brine that you buy at a Jewish deli)
1 scant cup oil
1 scant cup white vinegar
1 cup sugar
1 cup tomato sauce
1 medium onion cut into rings
1 medium apple cut into small pieces
1 teaspoon pepper
1 teaspoon mustard powder
Cut up your herring as the photos describe.
First cleaning it then removing the skin.
Make a deep cut along the spine.
Pinch your fingers down to the bones and separate the flesh from the skeleton sliding the filet off the ribs as shown.
You will be left with 2 filets.
Pick out any stray bones that remain with your fingers or a tweezers.
Cut filets into 1 inch pieces.
Rinse in cold water.
Now these herring are already salted so at this point you may want to soak your fish for 6 hours in water to remove the saltiness.
However, if your palate is accustomed to herring you can skip this step.
The American palate generally finds herring to be an “acquired ” taste and very strong all around. But those used to it find the soaked version bland and uninteresting.
Put all ingredients into a clean container and place it into the fridge.
Leave it for at least 48 hours.
Enjoy it with buttered rye toast points.
A little goes a long way!