mener du ? :D

Har du set vidioen ?

kzbin.info/www/bejne/oJfSl6GegJ2Xra8

its mayo and blended/finely chopped mustard pickles.. everyone have their own set of vegs they like to use. typically red peppers, cauliflower, broccoli, onions, squash and carrots. and then they are pickled in vinegar with mustard powder, tumeric, curry powder and paprika

Hello Karol, he was explaining how the Herring had been cured to become proper "old fashioned cured herring", which is a protected name. The process in essence Is: 1. Obtain the desired quantity of fatty north atlantic herring, (Herring with about 20 percent body fat is desirable). 2. Take off the head and stomach but leave the rest (liver, heart, potential fisheggs etc.) 3.leave the prepped Herring in a sealed container to cure with salt. This creates a natural marinade of salt and the herrings own fluids, in which the fish will cure. 4.Leave for at least 6 months. The rest of the video talks about how to: Prep the now fully cured old fashioned cured herring, ( fillet it, take the skin off and leave it to de salt in water for a night in the fridge, then taste for structure and salinity. It should be slightly More salty than you'd want the finished herring to taste like at this point). He then goes on to make the marinade For the old fashioned cured and prepped Herring. Once done put the Herring in container and filly immerge it with the recently cooked but now cooled curry marinade. Close the container well and leave in the fridge for at least 3 days but ideally 7). He then further goes on to create his toppings that he uses along with sour dough rye bread, butter and the marinated Herring to assemble The finished open faced Danish sandwich, or Smørrebrød as we call in Denmark. God appetit! Ps. For a full sub i am afraid you'll have to wait for Aamans pr team to do it, but i hope this helps and answers the basics at least.

@@LexLuthor1234 Thank you so much for your answer. It was so helpful and useful for me. I didn't knew that 'old fashioned cured herring' is protected name - so interesting. Now, I have 7kg of herring sitting in brine, set for 6 months. Self-salting of herring is not very popular in my country in this days. especially for 6 months :) When I was on Bornholm island I fall in love with Danish fish specialities. You Danes are fish masters. I'm happy I can try your recipes. Thank you!

@@karolpauk4336 Hello again Karol :) I'm just happy I could help, and i wish you the best with your "gammeldags marinerede sild" .👍 In fact think it's pretty cool that you're going to cure your own!💪 :) Many kind regards! Claus

@@LexLuthor1234 My matured herring from last Fall still tastes and smells great. I'm making a carry marinade right now. It smells out of this world. I made spiced herring on Christmas Eve - the family was delighted. Regards Claus :)

@@karolpauk4336 Hey Karol, thanks for the feedback, and again i am just happy to hear everything turned out well, and that your family liked it! :) May i ask what sort of bread you ate with the herring, did you try and make the sour dough rye bread as well, or did you use another type ? :) All the best, Claus