Rosh Hashanah Danish Herring is best made at least 2 days in advance.
This is for 8-12 herrings – I used 1kg herrings
1 cup brown sugar
1 1/2 cup tomato purée
1/3 cup oil
1/4 teaspoon white pepper
1 teaspoon mustard (this I omitted for Passover)
1/2 cups Granny Smith apples – I like more so I used 3 big apples, peeled and cut into small pieces
1/2 cups brown vinegar
1 diced picked cucumber – I used about 4 or 5 large ones
1/2 cups diced onions (I used a big onion diced)
1/2 cup green pepper chopped (omitted as I don’t eat them)
Now, this method differs from mine as the original recipe uses whole herrings. I use salted herrings already prepared.
Chop off heads and tails of herrings and remove stomach.
Place in a large bowl of cold water and allow to soak for 18 hours.
Remove skin and fillet the herrings, then cut into pieces.
Mix together the brown sugar, tomato purée, oil, pepper, mustard (omitted this time) and vinegar.
Place the herring, apples, cucumber, and onion in a bowl and pour over liquid.
Cover and leave overnight to stand.
Bottle and refrigerate – can be kept on a pickling bottle for at least 3 months but will get very tart from the pickling – I have to be honest, it has not lasted more than a week in my home.👍
Enjoy all and Chag Sameach 🔯
Recipe credit: Myrna Rosin (adapted by myself)
Prepared, tried and tested by Hannah Frank Witt