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Pickled herring with sour cream, chives, potatoes and egg A German Fischbrötchen, consisting of pickled herring served in a roll with lettuce and onion. In the Nordic countries, once the pickling process is finished and depending on which of the dozens of herring flavourings (mustard, onion, garlic, lingonberries etc.) are selected, it is eaten with dark rye bread, crisp bread, sour cream, or ...
To counterbalance the strong flavour of the fish, Västerbotten cheese is sometimes added. [22] In the southern part of Sweden, it is customary to use a variety of condiments such as diced red onion, gräddfil (fat fermented sour cream similar to smetana) or crème fraîche, chives, and sometimes tomato and chopped dill. [23]
Lithuania portal. v. t. e. Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties. Various ways of pickling were used to preserve food for winter.
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks ...
Stuff snapper with salt and a rosemary sprig; rub the fish with oil, garlic, and dried rosemary; and sprinkle both sides with breadcrumbs plus more oil. Grill until golden and serve with lemon ...
Rakfisk. Rakfisk served on lefse with onions and sour cream. Rakfisk (Norwegian pronunciation: [ˈrɑ̂ːkfɪsk]) is a Norwegian fish dish made from trout or char, salted and autolyzed for two to three months, or even up to a year. Rakfisk is then eaten without cooking and has a strong smell and a pungent salty flavor. [1]
Salmon tartare is prepared with fresh raw salmon and seasonings. [1] It is commonly spread on a cracker [2] or bread [3] and eaten as an appetizer.For the usual preparation in Germany, the chopped salmon fillet is salted and peppered, mixed with finely diced shallots or onions, possibly chives or basil and seasoned with vinegar or lemon juice, oil and spices such as dill or coriander.
Soused herring is raw herring soaked in a mild preserving liquid. It can be raw herring in a mild vinegar pickle or Dutch brined herring. As well as vinegar, the marinade might contain cider, wine or tea, sugar, herbs (usually bay leaf), spices (usually mace), and chopped onion. The word 'soused' can also describe a marinated herring that has ...