I want to tell you this is another Polish food post. Well it is and it isn’t. Herrings are popular in Polish cuisine, but Swedes are probably more known of them. These are actually called Swedish style. So you know, finding the origins of food is complicated.
They are Polish enough to be found in Polish shop around Ireland. You can get them jarred, canned or even sold out per weight. There are multiple ways to prepare them like those mustard herrings or Christmassy ones.
When I was little I didn’t like them. I didn’t like anything with vinegar. Slowly, but surely I discard my herring phobia from the childhood and get to like those guys. This year the earl grey recipe actually won with mustard ones. There was something about their simplicity and little bit tougher texture (vinegar makes them tougher).
Earl grey herrings
Recipe from White Plate blog
- 500g herring fillets (preferably soused herrings)
- 4 shallots, choppd
- 250ml water
- 1 tsp earl grey tea
- 125ml apple vinegar
- 2 bay leaves
- 10 juniper berries
- 5 allspice berries
- 5 peppercorns
- 5 cloves
- 2 Tbsp olive oil
PS. You may check also smoked mackerel spread and tuna and egg spread.
Magda's Cauldron 