To say that pickled herring is raw is definitely not true. After the fish has been caught and cleaned by the fishermen on the boat, it is salted for at least 30 days and up to a year. The salting of the herring can take place either on the boat by the fishermen or immediately after the vessel has docked, by the fishmonger or a firm. After the herring has been salted, it should be watered down with cold water. Then either the fishmonger or a company will prepare a marinade of vinegar, sugar and spices and place the herring in the marinade, thereby curing the fish. It is then placed in jars and sold in many parts of the world. It is most common to buy pickled herring in jars and eat the herring with capers, onions and dill on Danish ryebread. Others like to make a homemade dressing that gives a new and different taste. There are hundreds of variations and new ones are being created every day. Here are just a few. Clockwise, Pickled Herring with Onions and Capers (most common), Dill and Apple Herring, Herring Salad with Red Beets, Curry Herring with Egg and Cress, and Fried Herring with Pickled Onions. My favorite is Curry Herring with Egg and Cress.
CURRY HERRING SALAD
Makes 4 sandwiches
2-3 large pickled herrings, cut into small pieces, 1 small apple, peeled, cored, diced, 1 red onion, peeled, diced, 2 stalks celery, diced, 1 pickle, diced Dressing: 1 cup yoghurt natural, 3 tbsp. sour cream, 2 tsp. curry powder, 4 slices of buttered dark rye bread Garnish: 2 hard-boiled eggs, peeled and cut into halves, cress
To make the salad, combine dressing ingredients and fold in fish, apple, onion, celery and pickle.
To assemble, divide salad on slices of buttered bread and place half an egg in the middle of the salad. Garnish with cress.