Ingredients
- 350 g herring flaps
- 2 onions
- 2 tbsp of oil
- 2 cloves
- 2 allspice grains
- bay leaf
- 2 tbsp tomato paste
- 6 Kandy candied plums
- 1 tsp hot paprika
- ½ tsp marjoram
- ½ tsp cinnamon
- salt to taste
- 2 tbsp apple cider vinegar
- ½ tsp mustard
- ½ tsp cane sugar
- ¾ glass of water
- 2 medium-sized pickled cucumbers
- 3 tbsp linseed oil
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Preparation
Rinse the herrings in cold water, pour over fresh water and set aside for 10 minutes. Repeat. Cut drained and dried herring into 2 cm pieces.
Dice the onions. Heat the oil in a frying pan, fry the onion. Add the chopped candied plums, bay leaf, allspice and cloves and fry with the onions for a further 3 minutes.
Add the tomato paste, paprika, marjoram and cinnamon and a good pinch of salt. Fry stirring until the paste darkens. Add vinegar, mustard, sugar and water. Bring the sauce to the boil, cook for about 5 minutes. Set aside to cool.
Dice the pickled cucumbers. Add together with the herrings and linseed oil to the sauce, stir and then season with salt if necessary. Put everything in a container and place in the fridge for at least 24 hours.
