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.