Pawaru-Grahmata

№ 88III. nodaļa

Iesāloti siļķi

Smoked, grilled and pickled herrings

  • Serves 6
  • 30 minutes, plus soaking and smoking, and 2–3 days' pickling
  • Melnraksts · vēl nav izmēģināts

1796Eesahloti silki.

Modernizētslpp. 180–181 · PDF 194–195
6 porcijas

The book gives 3 days' soaking and 3 days' smoking; everything else below is ours.

Method

5 soļi
  1. The book's way: soak whole salted herrings in cold water for 3 days, changing the water every day, then cold-smoke them for 3 days. The short way: start from cold-smoked herrings or kippers, which are already salted and smoked.
  2. Bring the vinegar to the boil and let it cool completely.
  3. Grill the herrings on a rack over glowing charcoal or under a hot grill for 3–4 minutes on each side, until lightly charred and hot right through (63 °C at the backbone). Leave to cool.
  4. Scatter a few bay leaves, peppercorns and allspice berries in the bottom of a jar or small crock. Pack in the herrings in layers, with more spices, and lemon slices if using, between the layers.
  5. Pour the cold boiled vinegar over so the fish are covered. Cover and keep in the fridge. They're ready after 2–3 days and keep for about 2 weeks.

Notes

What the book says vs. what we added

the book soaks the herrings for 3 days, pouring on fresh water every day, smokes them for 3 days, roasts them on a gridiron over coals and pickles them in a small barrel with bay leaves, peppercorns and allspice, "as already taught for other fish", with lemon slices between them if you like, then pours boiled wine vinegar or good beer vinegar over them. If the vinegar looks cloudy, it must be boiled again. The kippers as a shortcut, the jar and the fridge are ours.

Vinegar

undiluted vinegar, as in the book, gives a sharp pickle that keeps well. If you find it too sharp, use 2 parts vinegar to 1 part water (our change), and keep the fish in the fridge either way.

Smoking at home

cold-smoking needs a smoker kept below about 25 °C. Hot-smoked herrings (bucklings) also work; they only need warming on the grill.

"As taught for other fish"

see the marinated eel, 03-006 and 03-007.

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