Swedish Glassmaster's Herring

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            FOOD FUNNY
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Here's another bit of nutrition advice courtesy of our friend Anna
  Welander in Uppsala, Sweden

Only Irish coffee provides in a single glass all four essential food
groups: alcohol, caffeine, sugar and fat. - Alex Levine

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            TODAY'S RECIPE
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Even though the traditional Scandinavian smorgasbord is eaten
in a series or proscribed courses, all the dishes are customarily
set out at the same time, so I have abandoned my standard
"Starters/Soups & Salads/Sides/etc." format and lumped all the
dishes under the old "Extras" category.

Every good smorgasbord has several breads, butter, cheeses,
and fruits in addition to whatever else the cook has laid out.
Smorgasbord diners always begin with a plate of herring with
bread and butter. Then they return to get some cold fish or meats
(always getting a clean plate when returning to the smorgasbord),
followed by hot meat and vegetable dishes, then a salad, cheese
plate, or hot and cold vegetable dishes, and ending with the dessert
course which may include cheese and fruits. Boiled potatoes are
always included in the smorgasbord and can be eaten with any
course but dessert.

Here is the lineup for our Scandinavian Smorgasbord:

(Recipes in brackets are in the PLUS Edition only.)

Monday's "Extra"
Swedish Glassmaster's Herring (Glasmastarsill)
[Mustard Herring (Senapsill)]

Tuesday's "Extra"
Scandinavian Cured Salmon (Gravlax)
[Danish Caviar-Stuffed Eggs (Farserede Aegs)]

Wednesday's "Extra"
Norwegian Stuffed Pork Loin (Fylt Svinekam)
[Norwegian Beef Rolls (Oksekulader]

Thursday's "Extra"
Swedish Brown Beans (Bruna Buner)
[Dilled Potato Salad (Potatissallad)]

Friday's "Extra"
Danish Veiled Country Lass (Bondepige med Slor)
[Glogg]

This dish get's its name from the glass jar used to marinate
the herring.

Glassmaster's Herring (Glasmastarsill)

2 red onions, thinly sliced
1 carrot, peeled and thinly sliced
1 16-oz (450 ml) herring fillets in wine sauce, drained
1/4 cup (60 ml) grated fresh horseradish
1 Tbs (15 ml) grated fresh ginger
1 Tbs (15 ml) pickling spices
1 tsp (5 ml) whole allspice, crushed
1 Tsp (5 ml) mustard seeds
3/4 cup (180 ml) distilled white vinegar
1/2 cup (125 ml) sugar

Layer half the onion and half the carrot in a glass jar or deep glass
bowl. Add all of the drained herring. Mix the spices together and
sprinkle over the herring, followed by the remaining onion and carrot.
Combine the vinegar and sugar, stirring to dissolve the sugar, and
pour over the herring mixture. Cover and marinate in the refrigerator
for 3 days. Serve directly from the jar or bowl. Serves 4 to 6.
Received on Mon Oct 9 07:30:18 2006