Aunt Bines Herring

Herring is an absolut must for a Christmas luncheon. There are hundreds of  variations and new ones are constantly composed. Many Danish luncheons start with herring and herring open-face sandwich requires a snaps. The Danish name for aquavit. The one below is perfect with it’s red and green color and  taste of Christmas with cloves.  

Aunt Bines Herring

Makes 4-6 open-face sandwiches

1 cup white wine vinagar 

2 tbsp. sugar

10 whole cloves

10 whole white pepper corns

6 large pickled  herring (1 large glass)

½ cup tomat ketchup

2 finely chopped pickles, sweet or dill

1 finely chopped small onion

2 finely chopped cooked carrots

½ cup corn oil (not olive oil)

6 slices of buttered dark bread or rye bread

Garnish: chervil or parsley

To make herring, place vinagar, sugar, cloves and peppercorns in a small pot and bring to a boil. Turn down the heat and simmer 5-10 min. Watch out! don’t let it damp away or get burned.

In a small bowl stir tomat ketchup, pickles, onion and oil. Strain the cloves and peppercorns from the cooked vinagar mixture and come in the tomat mixture. When the tomat/vinagar mixture is cool, add the herring which has been cut into bite-size pieces. Let the herring rest in the refrigerator 2-3 days.

To assemble, place 3-4 pieces of herring on the buttered bread and garnish with sprigs chervil.

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