Pickled spice herring

Name: Pickled spice herring
Cook time: 1 h
Total time: 73 h
Yield: 6
Ingredients: 2-3 Carrots; 100 g fresh horseradish; 4 red onions; 2 Bay leaves; 1 TEASPOON Peppercorns; 15 Allspice seeds; 2 TABLESPOONS Mustard seeds; 750 ml Herb Vinegar; 350 g Sugar; 800 g Matie's fillets; 1 kg small new potatoes; 200 g Schmand; 200 g ripened cream; 7-10 Tbsp salt, pepper

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

Traditionally, the Swedes take salted herrings that are watered for 24 hours. For a quicker variation we put matie filets in a delicious horseradish stock

COOK TIME
60 mins

TOTAL TIME
4380 mins

Ingredients

Servings: 6

2-3 Carrots
100 g fresh horseradish
4 red onions
2 Bay leaves
1 TEASPOON Peppercorns
15 Allspice seeds
2 TABLESPOONS Mustard seeds
750 ml Herb Vinegar
350 g Sugar
800 g Matie's fillets
1 kg small new potatoes
200 g Schmand
200 g ripened cream
7-10 Tbsp salt, pepper

Directions

1
3 days before for the fish peel, wash and cut carrots and horseradish into small cubes. Peel onions and cut or slice into thin rings. Coarsely crush laurel, pepper, pimento and mustard seeds in a mortar. Then boil everything up in a pot with vinegar, 5 tablespoons of water and sugar. Let the brew cool down lukewarm.
2
Put the matie in cold water for about 20 minutes. Drain, dab dry and cut into bite-sized pieces. Put them into a closable container and pour the stock over them. Leave closed for approx. 3 days in the refrigerator.
3
After 3 days wash potatoes and boil them in water for about 20 minutes. Stir sour cream and sour cream until smooth. Season to taste with salt and pepper. Drain the potatoes. Serve herring with potatoes and cream sauce.