Införskaffa strömming (=skarpsill), och lägg i frysen i ca 3 dygn, så att alla eventuella parasiter dör.
1 kg (eller 0,5 kg) sillfiléer.
4 dl vatten
1,5 dl salt
0,5 dl socker
0,5 dl ättikssprit (28%, använd 1dl ättika om den är 12/14%)
Blanda ihop ovanstående (förutom fisken). Rensa och dra av skinn från sillen. Låt den ligga i lag i 2-4 timmar (2 om små filéer, 4 om stora)
Senapssås
5 msk fransk senap (eller skånsk, med hela senapsfrön)
2 msk svensk senap
2-4 msk socker
1 tsk salt
0,5 tsk malen svartpeppar
1,5 dl olja eller 1 dl olja "blandad" med 0,5 dl vatten
1,5 - 2 msk vinäger
1 dl finhackad dill
Rör samman senapssåsen, med vinäger och dill allra sist. Rinn av lag, lägg fisk i sås, låt stå svalt i 12 h. Varar en vecka (kortare tid om Steve är i närheten).
N.B. har aldrig gjort det här själv (ännu, men betvivlar på att jag kan hitta trevlig strömming här), så frågor/klagomål etc får ges till min mor (vidarebefordrar när hon kommer hem från Ecuador...)
OBS!
SvaraRadera1DL ättika om den är 12/14%!
0,5DL gäller 28%!
[Alright, my last bottle of Abba Mustard herring is sitting in the fridge. Time to make the real stuff!! Here is the translation for the best fish-dish known to man...]
SvaraRaderaMustard Pickled Herring [Solomon Gundy]
Start with some good fresh (deboned) herring, freeze three days to ensure any parasites are killed.
1 kg of herring fillets
400 mL of water
150 mL of salt
50 mL of sugar
50 mL of pickling vinegar [see end notes]
Mix together the above ingredients (except the fish). Prepare fish by cleaning and removing and skins. Add fish and let soak in this mixture for 2-4 hours (2 for smaller fillets 4 for larger).
Mustard Sauce
5 Tbsp of whole grain mustard
2 Tbsp of Swedish mustard
2-4 Tbsp of sugar
1 tsp of salt
0.5 tsp of ground black pepper
100 mL of oil mixed with 50 mL of water
1.5-2 Tbsp of vinegar
100 mL of finely chopped dill
Mix together all ingredients (adding dill at the end). Pour off the pickle liquid from the first part then add this sauce. Let sit in the fridge in great anticipation for 12 hours. Stays good for a week (if you can keep yourself from eating it).
Notes:
I just read that herring are one of the few fish that are still plentiful in the sea and our current catch is quite sustainable! Plus, they are very healthy and high in Omega-3 and all that good stuff. I'm going to look for some fresh herring in Arbroath this or next weekend.
Important
Damme notes that you should be using 100 mL of pickling vinegar if it is 12-14% strength but only 50 mL if it is 28%!
I've also noticed that it is very hard to get strong vinegar like this in the UK (in Canada it is sold as pickling vinegar in large bottles). I have, however found it in the Polish shops.