Home-style Salted Herrings
Ingredients
Directions
Prepare the herring
Skin the herrings.
Remove the fillet.
Smear the herrings with mustard on both sides.
Fold each fillet into a thick roll.
Marinate
Put the rolled fillets in a glass jar.
Pour the vegetable oil over them.
Put them in a fridge.
Serve
Lay them out in a herring dish.
Adorn with branches of herbs.
Serve the herring with hot boiled potatoes topped with parsley or dill.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mustard | 1 tsp (5g) yellow | 3 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Herring (in the method)
- Forms the main dish; its salt cure firms the flesh and seasons it throughout.
- Diluted mustard
- Adds sharp, pungent flavour that cuts the richness of the fish and oil.
- Vegetable oil
- Coats the fillets, keeping them moist and rich while excluding air.
The step that matters
Covering the rolls fully in oil and keeping them chilled. Oil that fully covers the fillets excludes air, and cold storage slows spoilage of the fish, so the rolls keep safely and stay moist.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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