SOUSED HERRING
Soused herring offers a delightful balance of tangy and savory flavors, making it a refreshing appetizer or light meal. The herrings are gently baked in a vinegar-based brine, infused with aromatic spices, resulting in a tender and flavorful dish. This classic preparation is perfect for those seeking a taste of traditional Jewish cuisine, offering a unique and satisfying culinary experience.
Ingredients
- 3 pieces Herring fillets
- 1 cup White vinegar
- 1 tablespoon Whole peppercorns (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Whole cloves (Quantity estimated (not specified in original recipe))
- 2 leaves Bay leaves
Instructions
- 1Split each herring fillet in half lengthwise. Roll each piece and tie it up with kitchen twine or secure with toothpicks.
- 2Place the prepared herrings in a pie plate. Pour the vinegar over them. Add the peppercorns, salt, cloves, and bay leaves. Bake in a slow oven at 300°F (150°C) for about 20 minutes, or until the herring is soft and cooked through.