5,079
edits
Changes
I made not one, but two dishes. One of them was a classic potato-and-herring salad I've learned to make from my Mom. Potatoes, apples, red beans, red onions, dill pickles, hard-boiled eggs, a dollop of mayo and mustard… The only departure from the original recipe was that I used ''smoked'' herrings. This may not be a very refined dish, but it's a very tasty one.
The other concoction was more in the realm of historical reënactment, similar to what I once did when writing about [[Genuine_Old_Polish_Bigos#Recipe|genuine Old Polish ''bigos'']] (without sauerkraut or meat). This time it was a herring-and-gooseberry ''bigos''. I used salted pink herrings that , which I soaked in milk before chopping them up and marinating in vegetable oil with a selection of spices (black pepper, allspice, cloves, cumin, mustard seeds, coriander, bay leaves, dill, all ground in a mortar). Then I combined them with gooseberries stewed in olive oil with onions, green peppercorns, sugar, cinnamon and nutmeg. I'm convinced the experiment was a successful one and may be repeated in the future.
And here's a handful of photos of other herring-based delights. You shouldnI wouldn't watch recommend viewing them on an empty stomach!
{{clear}}
<gallery mode=packed heights=150>