Pawaru-Grahmata

№ 53VII. nodaļa

Siļķi (ēriņi)

Herring salad with veal, apple and capers

  • Serves 6
  • about 2½ hours, mostly soaking
  • Melnraksts · vēl nav izmēģināts

1796Silki (ehrini.)

Modernizētslpp. 304–305 · PDF 318–319
6 porcijas

The book gives a soaking time of 2 hours and no other amounts; the amounts below are ours.

Method

5 soļi
  1. Soak whole salted herrings in plenty of cold water for 2 hours, changing the water once. Fillets need less: taste a corner after 30 minutes. Matjes fillets need no soaking.
  2. Fillet the herring and pick out every bone you can find, including the fine side bones. Pat dry.
  3. Rinse the currants in warm water and drain.
  4. Cut the herring, veal and apples into small cubes, about 1 cm. Peeling the apples is up to you (our addition: the book doesn't say).
  5. Put everything in a bowl with the currants and capers, pour over the oil and vinegar, toss gently and season with plenty of pepper. Leave in the fridge for 30 minutes so the flavours mix, then serve cold.

Notes

What the book says vs. what we added

a herring soaked for 2 hours, boned and diced, with diced cold roast veal and Borsdorfer apples, washed currants and capers, dressed with olive oil and vinegar and sprinkled with finely ground pepper. The amounts and the chilling are ours.

Variation

the book allows finely chopped onion and radish instead of the currants ("then leave the currants out"). Use 1 small onion and a 5 cm piece of black radish (or 4–5 red radishes), finely chopped.

Context

this is an early ancestor of the herring salads still made in the Baltic and Germany (Heringssalat), which combine herring, meat and apple.

Apples

for Borsdorfers, see 07-048.

Food safety

salted herring is cured, not cooked. Buy it from a shop rather than salting your own (commercial salted and matjes herring is frozen first to kill parasites), keep the salad cold and eat it within 24 hours.

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