Priest's herrings: The timeless recipe for Christmas delight
The perfect herring for Christmas Eve must have the right proportions. The fillets should not be overly salty, and the additional ingredients should be bold yet not overpowering. Sticking to the classics is advisable for guaranteed success.
22 November 2024 08:09
The priest's herrings appeal perfectly to the older generation's taste, although they are not exclusively for them. This tried-and-true recipe will please all lovers of traditional appetisers. The path to success is simple and doesn’t require complicated additions.
Simple recipe for priest's herrings
Ingredients:
- 450 g herring fillets in oil or salty brine (weight after draining),
- 200 g pickled mushrooms – can be button mushrooms,
- 1 tbsp lemon juice,
- 1 medium-sized onion,
- 2 tablespoons of parsley,
- 50 ml rapeseed oil,
- 1/4 tsp salt,
- 1/4 tsp freshly ground pepper.
Preparation in 3 simple steps:
- Drain the herrings and mushrooms, peel the onion, and squeeze the lemon juice. If you have salted herrings, soak them beforehand.
- Cut the fillets into smaller pieces, slice the onion into thin slices, dice the mushrooms, and finely chop the parsley.
- Place all ingredients into a jar, pour in the oil, and season with a pinch of salt and freshly ground pepper.
Can such prepared herrings be eaten immediately?
Theoretically, yes, but priest's herrings reach their full flavour after several hours in the refrigerator. Sealed jars should be chilled and only served on the Christmas table the next day. Homemade herrings in a jar are not hermetically sealed, so they should be consumed within three days of preparation.
Which herrings to choose for the holiday appetiser?
The main ingredient is fillets in oil or salty brine. They can be à la matias, which you can easily find in most shops before the holidays. Salted fillets are often sold from a barrel, without an expiration date. How to check if they are fresh?
First and foremost, pay attention to the colour of the brine. Cloudy water shouldn't raise concerns. However, a yellow tint and foam mixture are clear warning signs.
Also important is the colour of the herrings. Don't buy fillets with a yellow tint – this is a sign they've been in that barrel for a long time. Also, watch out for white colours – it may mean the fillets were treated with hydrogen peroxide. Ideal herrings are light grey, without concerning spots or coatings.
If you properly care for herrings from a barrel, they will be less salty and much tastier. There are many effective tricks for soaking herrings. The most popular method is soaking them in water or milk, but it's worth trying different solutions.
