Thought I’d toss this to the group to see what the consensus is.
Inspired by my visit to Copenhagen where I discovered I LOVE pickled herring, I’m trying to recreate it at home. Firstly, I’ve discovered it’s impossible to find fresh herring- I think it’ll be more available in the winter...? ðŸ’*â™‚ï¸ The recipe I want to follow says I can use salt herring and desalinate it before pickling. However, I can’t find that either. What I’ve found is cold smoked herring or already pickled herring. Here is my question:
Does it make any sense to buy the smoked herring and pickle that? It’s my understanding that smoked is also salted so I’d have to desalinate it before pickling? Would that be nasty? Would the picking flavors I use come through or would the smoke flavor be overwhelming?
Above is my inspiration: the herring is on the right.
Inspired by my visit to Copenhagen where I discovered I LOVE pickled herring, I’m trying to recreate it at home. Firstly, I’ve discovered it’s impossible to find fresh herring- I think it’ll be more available in the winter...? ðŸ’*â™‚ï¸ The recipe I want to follow says I can use salt herring and desalinate it before pickling. However, I can’t find that either. What I’ve found is cold smoked herring or already pickled herring. Here is my question:
Does it make any sense to buy the smoked herring and pickle that? It’s my understanding that smoked is also salted so I’d have to desalinate it before pickling? Would that be nasty? Would the picking flavors I use come through or would the smoke flavor be overwhelming?
Above is my inspiration: the herring is on the right.
Comment