Special Brine Herring
Description
This appetizer is quick and easy to prepare. Generally, a large volume of herring is prepared this way in barrels, but it’s also possible at home. For this recipe, choose large, fatty fish—then it will turn out moderately salty. I’m using zalom herring. Red wine will make the fish firmer and add a slight piquancy. Such fish is not shameful to serve even at a festive table as an appetizer with alcoholic drinks. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making specially salted herring.
- 2
Step 2
If the fish has scales, clean them off and trim the fins. Cut off the head and tail, and remove the entrails and the dark membrane. Wash the fish and pat dry with a paper towel.
- 3
Step 3
Take half of the salt and sprinkle a little on the bottom of the container where you will be salting the herring. Rub the remaining salt on the inside and outside. Place the fish in the container.
- 4
Step 4
Cover the fish and refrigerate for three days. Turn it over once a day.
- 5
Step 5
Drain the resulting liquid from the container. Sprinkle the bottom and the herring again with the remaining salt.
- 6
Step 6
Spread the spices over the herring.
- 7
Step 7
Sprinkle red wine over the fish.
- 8
Step 8
Place a small weight on top, cover, and refrigerate for one week. After that time, turn the herring over, place the weight back on, cover, and refrigerate for another week. Rinse the finished herring in cold boiled water, pat dry, and serve.
- 9
Step 9
The appetizer is ready. Serve at the table.