Smoked herring without mustard
Description
The sauce is ready in just a few minutes. Very tasty and affordable smoked herring. If you have the chance to prepare it, definitely do so—you won't regret it. Just follow my instructions: 1. Wash the fish thoroughly, remove the scales, take out the innards, and rinse the inside well. 2. Prepare the marinade—use 80 grams of salt, one tablespoon of sugar, a pinch of black pepper, and a couple of bay leaves per liter of water. Boil the mixture for several minutes, then let it cool. 3. Place the gutted herring into the marinade and leave it in a cool place for 4 hours. 4. After that, remove the fish from the brine and let it air-dry for an hour. 5. Prepare your smoker, place the fish inside, and cold-smoke for one to one and a half days. The smoked herring is ready to serve immediately as a snack. It also stores very well in the refrigerator for quite a long time. The sauce is ready. Keep it refrigerated and serve with dishes.