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    Escalloped Herring


    Source of Recipe


    Scandinavian

    Recipe Introduction


    Place the salt herring into a clean air-tight container and seal it tightly.
    Tear a piece of masking tape and press it onto the lid or a flat place on the container. Use a permanent marker to write an expiration date that is one year from the date of storage.
    Place the sealed container in an area that is constantly cool and dry.
    When ready to serve the fish, open the sealed container and packaging and move the salt herring to a bowl of clean water to begin leaching the salt. Place the bowl holding the salt herring in the refrigerator for 12 hours or more, replacing the salty water with fresh at least three times during the soak unless advised otherwise on the herring package directions.
    Dump all the water from the bowl after 12 hours, then store the fish in the refrigerator for a maximum of two days before serving.

    Read more: How to Store Salt Herring Fish | eHow.com http://www.ehow.com/how_5681943_store-salt-herring-fish.html#ixzz1CAiV80Jp

    List of Ingredients




    3 salt herring (or fresh)
    6 medium potatoes, diced
    3 medium onions, sliced
    3 C milk
    1 C water
    pepper
    parsley, for garnish

    Recipe



    Soak salt herring in cold water overnight. Drain, clean and cut into pieces.
    Simmer potatoes and onions in milk and water about 10 minutes, then put into a casserole, in alternating layers. Bake in oven until potatoes are done. garnish with parsley.

 

 

 


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