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Selyodka Marinovannaya
Pickled Herring
Selyodka Marinovannaya
The most essential member of the zakuska table is herring, its saltiness stimulating the need for ever larger doses of vodka. In Russia, herring is prepared in many different ways. It may be pickled or served with savoury sauces. It may be finely chopped, then re-shaped to resemble a whole fish and garnished with a head and tail. Or it may be fried in pieces and served with a tomato dressing. An elaborate zakuska table boasts several alternatives, but at least one is mandatory. The recipe which follows is intended for salt herring, which must be soaked overnight before using. If you have fresh herring, by all means use it; it needs no soaking.
Ingredients
2 lb (900 g) herring, salt or fresh (see below)
¾ pint (450 ml) cider vinegar
8 fluid oz (225 ml) water
6 oz (170 g) sugar
1 large onion, thinly sliced
1 large carrot, scraped and cut into rounds
4-6 hot dried peppers
4 bay leaves
1 ½ teaspoons mustard seed
2 teaspoons coriander seed
24 black peppercorns
3 oz (85 g) black olives
Details
Serves: 11
Method
If using salt herring, soak it overnight in milk or buttermilk to cover; the next day rinse and pat it dry. Cut off the head and remove the fins. Slice the herring down the belly and open it flat. Remove the backbone and cut the fish on the diagonal into 1 in (2.5 cm) slices.
In a saucepan bring the marinade ingredients (the vinegar, water and sugar) to the boil. Cook until the sugar dissolves, then set aside.
In two large preserving jars, layer the remaining ingredients with the slices of herring, making sure that the spices are evenly distributed. Pour the vinegar marinade over all. Seal the jars tightly and leave the herring to mature in the refrigerator for at least 5 days before serving.
To serve, place the herring in bowls and garnish with the onion slices, olives, and a little of the marinade.
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