Herring is one of the most prevalent sources of protein in the world. This fish is found in very high numbers in many European waters and in the Gulf of Maine. Herring breed often and quickly, resulting in a very sustainable dietary staple. Salted herring is available in many grocery stores and can be traditionally prepared for serving.
- Skill level:
Things you need
- Salt herring
- Container for soaking
- Nonabsorbent cutting board
- 3 tablespoons chopped chives
- 1 tablespoon chopped sweet onion
- 6 slices bread
Wash the salt herring; place it in a deep container that can go into the refrigerator. Spread the fish out in a single layer but do not overlap. Cover the herring with 1-inch of cold water.
Place the container of herring in the refrigerator for 1 to 2 hours. Remove the container and drain off all of the remaining water. Move the herring to a nonabsorbent cutting board.
Cut each herring into pieces about 3/4-inch thick with a sharp knife. Arrange the sliced herring on a large platter to create a single layer. Top the fish with chives and onion.
Toast the bread. Cut each piece of bread into four triangles. Serve the herring with the toast points and boiled potatoes with sour cream.
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