Our recipes
Kashubian style herring
Ingredients
350 g herring flaps
2 onions
2 tbsp of oil
2 cloves
2 allspice grains
bay leaf
2 tbsp tomato paste
6 Kandy candied plums
1 tsp hot paprika
½ tsp marjoram
½ tsp cinnamon
salt to taste
2 tbsp apple cider vinegar
½ tsp mustard
½ tsp cane sugar
¾ glass of water
2 medium-sized pickled cucumbers
3 tbsp linseed oil
Our procucts used in this recipe:
Preparation
Rinse the herrings in cold water, pour over fresh water and set aside for 10 minutes. Repeat. Cut drained and dried herring into 2 cm pieces.
Dice the onions. Heat the oil in a frying pan, fry the onion. Add the chopped candied plums, bay leaf, allspice and cloves and fry with the onions for a further 3 minutes.
Add the tomato paste, paprika, marjoram and cinnamon and a good pinch of salt. Fry stirring until the paste darkens. Add vinegar, mustard, sugar and water. Bring the sauce to the boil, cook for about 5 minutes. Set aside to cool.
Dice the pickled cucumbers. Add together with the herrings and linseed oil to the sauce, stir and then season with salt if necessary. Put everything in a container and place in the fridge for at least 24 hours.
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