Gentlemen, this recipe is for you too.

The other day a few neighbors and I decided to eat lunch together, each of us took foods we already had in our respective fridges. We then sat the table at Manny’s balcony, it was a lovely summer weather with many wasps.

The beer is “Heksebryg” translates Witch Brew (leftovers from our Midsummer Eve, where we among other things send the witches to the mountain Brocken).

The snaps (in the small glasses) was Rød Aalborg and my contribution to the lunch party.

Liza’s contribution was the lovely herrings, she was so kind to give the recipe. I made the herrings myself and they are just as delicious as I remembered as well I tested the measures.

When I shot this photo I forgot to check the setting on my digital camera, so I recorded a small video instead – if you would like to watch the (very short) video it is here. (I removed the sound – Danish is not for everybody ) . And that was before the beer and snaps!

Yummy Herrings

Ingredients

5 herring fillets
1/2 cup of vinegar (white wine or plain)
0.6 cup of sugar
10 peppercorn
10 cloves
2 chopped onions (middle sized)
2 chopped cucumbers (middle sized)
2 cooked and chopped carrots (middle sized)
1 Port glass of oil

Directions

Add vinegar and sugar in a pot

Cook for 3 minutes

Let it cool to at least room temperature.

Add the peppercorns and onions in the marinade

In a glass bowl place the herring fillets then the carrots and the cucumbers

Pour the marinade over

Pour the oil over.

Store in the fridge – eat before 7 days. If any leftover after 7 days – throw it out.
In Denmark we serve the herrings on rye-bread you are invited to do that too.