A classic Swedish recipe found in “Kulinarisk Pass” (Culinary Passport) published by Tupperware in 1970
Herring is one of the very best food sources for vitamin D. Our bodies make this vitamin in sunlight, but in Nordic climate, it’s easy not to get enough. There seems to be more to vitamin D than strong teeth and bones. It’s now thought that vitamin D deficiency might be a factor in many diseases, such as multiple sclerosis and diabetes.
Herring is loaded with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fatty acids help prevent heart disease and keep the brain functioning properly. They also seem to be effective in reducing inflammatory conditions, such as Crohn’s disease and arthritis.
This is a herring recipe that has long traditions in Norway. Glazier herring fits perfectly on a slice of rye bread or as part of a larger buffet and for many Norwegians it is an absolute must at Christmas. Oh, and remember, nothing, absolutely nothing tastes better with herring like this than a glass of cold, foaming beer 😉
As I have told you before Scandinavians are just about crazy when it comes herring. With this in mind it should come as no surprise that we eat herring at Christmas too. A Scandinavian Christmas buffet without herring in many different forms would simply be a miserable affair. By the way, would you find it strange that we actually have cranberry herring too 😉
And this recipe comes as a request from my friend Thor at ThorNews. Should you like me to post a particular Norwegian or another Scandinavian Christmas recipe, feel free to mail me or leave a massage on one of my Christmas posts – Ted
Anyone who have the slightest knowledge about Scandinavian cooking knows that most of us is completely bonkers when it comes to herrings. We make potted herrings with just about anything you can imagine. Cherry, port, madeira, aquavit, curry, tomato sauce, sour cream, mustard sauce, you name it and we pot herring in it. Here on the other hand is a recipe for a classic herring salad – Ted