pickled herring

I thought “everyone” had long breakfasts no matter what part of the blog reading world you were from. And that perhaps what was different would be what was on the table. So I am surprised by your surprise on how different it is. It makes me want to ask you: How is a Sunday breakfast at your place?

I love long lasting breakfasts so if last post was an inspiration to you then my mission is done.

Sometimes the food is important; other times the company & conversation. And once in a while the best part is the silence. Long breakfasts’ lets you live in the moment. They let you meditate. Breathe and ponder. Something good always comes out of a long breakfast.

The recipe I use when making pickled herring is written below, in case you want to add some norwegianess to you breakfast table. It is very simple and easy and everyone brave enough can make and eat it. If you like fish and you like pickled food this should be right up your street.

I usually make small amounts because there are only three of us. And I like my pickled herring to be “fresh” (as fresh as pickled food can get) and firm.

 


 
Preparations:
Soak the herring filets in water for 1-2 hours, cut them in 1.5 cm strips.

Slice the onion into thin rings or half rings.

In a pan mix the vinegar, sugar, water, and spices heat the pan gently but do not
let it boil, and stir until the sugar has dissolved. Let it cool off.

In a jar layer the sliced herring and onion and pour the cold vinegar marinade.

You can also find a more spiced up recipe here