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 garnishRecipe
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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