Danish Herring

Ingredients

• 1.herrings, 4–6; soaked overnight; water changed several times; filleted; do not skin; cut into portions
• 2.250 millilitre sugar, beaten with oil until very well blended
• 3.oil, less than ¼ cup (125 ml); beaten with sugar
• 4.250 millilitre tomato purée
• 5.250 millilitre brown vinegar
• 6.5 millilitre prepared mustard
• 7.tomato sauce, a good dash; ketchup
• 8.250 millilitre apple, peeled and diced
• 9.250 millilitre onion, sliced
• 10.60 millilitre pickled cucumber, diced

Method

1. 1.Soak herrings overnight. Change the water several times. Fillet but do not skin the herrings. Cut into portions.
2. 2.Using the mixmaster, beat the sugar and the oil very well.
3. 3.Beat in the tomato purée, the vinegar, the mustard, the pepper and the tomato sauce.
4. 4.Stir in the herring portions, apple, onions and the pickled cucumber.
5. 5.Bottle and keep in fridge for 3–4 days before serving.

Notes

• Card also shows measurements in ml: sugar 250 ml, oil less than 125 ml, tomato purée 250 ml, brown vinegar 250 ml.
• The mixmaster method (beating sugar and oil) gives this a slightly emulsified, creamy sauce — different from a simple brine.
• See also: Danish Herring (handwritten version) which uses tomato juice and brown vinegar instead of purée and salad oil.