Serving suggestions for herring / romops

[WebHead]

I always get a funny look at the supermarket from the checkout girl when she scans my jar of pickled/vinegar herring and romops. I just smile. No one else I know eats it except for my dad, who introduced it to me when I was a kid. But recently I've started eating it again.

Anyway I know there are lots of scandinavians on this board, I'm getting a bit bored with simply dicing it up and snacking on it. I've read about salads and sour cream. I was hoping that there would be someone here who could give me their special secret serving suggestion. Provide as much detail as you can!

[RaySinKa]

I always get a funny look at the supermarket from the checkout girl when she scans my jar of pickled/vinegar herring and romops. I just smile. No one else I know eats it except for my dad, who introduced it to me when I was a kid. But recently I've started eating it again.

Anyway I know there are lots of scandinavians on this board, I'm getting a bit bored with simply dicing it up and snacking on it. I've read about salads and sour cream. I was hoping that there would be someone here who could give me their special secret serving suggestion. Provide as much detail as you can!

I love them as a snack.

Ray

[guesswho's back]

I eat them every now and then, but I simply put'em on buttered toast and sprinkle with fresh lemon juice.

I also would be interested in alternative serving suggestions.

[RaySinKa]

It does seem hard to find things to do with Rollmops, except to eat them out the jar!


Warm potato & rollmop salad


Pub & Kitchen's Roll Mops


Smorrebrod Herrings with Beetroot Puree

Bored looking now

Ray

[MissFinn]

Took me a while to figure out at what Rollmops are. Thanks for Ray to showing the picture.
I just read your response, while I was writing this, good info,
just what I was saying.



In my country in Finland they are poor mans winter supply.
Sardines are fished in summer and saved for winter, when lakes are frozen.
And eaten with black rye bread and potatoes.
It was an delicatessen in Depression years, taste still lingers with many mans mouths.



I have a X-mas recepy salad where it is main ingredient.
But we dont usually ad it to salad anymore, we leave it beside, as it ruins rest of the salad
if you leave it for next day.
I make it every Christmas, my daughter call\'s it pink salad. (Hence of the color of beetroot).
It can do well in a summer time, as it is served cold.

Silli salaatti. AKA Rollmops salad.

Recepy is from my School book dated 1958, very original.
I try my best with translation. It\'s huge, so you may ½ the amount of ingredient\'s.

3 herring roll\'s
3 dl,cups of beetroot cubes, (from tin be fine)
2 dl,cups of boiled carrot cubes.
3 dl,cups of boiled potato cubes.
1½ dl, large Dill cucumber, in cubes.
2 dl,green apples in cubes.

Sauce:
1 dl, same as one cup of full cream, whisk it until fairly set.
Add spoonful or two of beetroot juice to color it pink.
1/4 of teaspoon white pepper.

Spoon all ingredients together, softly so potatoes or carrot\'s wont break to mush.
Cube size is about size of 15mm square.
The salad should look firm, pink color, and to able to stay up in a pile.

Then you just add black bread, and Rollmops on a side dish.

I go and try to find a picture of it.
I love this salad, but for me is X-mas special, so I\'m not allowed to have it any other time in year.

I hope that helped a bit.
Or just have your herrings with beetroot, cream cheese on a toast, or smthg like that.




This photo is not for for the best.
I usually add more cream and less beetroot juice to keep it more pinkish color,
and a tiny bit more cream, and keep it tiny bit more juicier.

Send me a photo, when you done with this one.

Enjoy WebHead

[RaySinKa]

It's like many foods that are still around as a legacy from the past.

Austria has so many varieties of pickled vegetables. Not that many years ago vegetables were a season item, come winter they were not available. So people pickled them for the winter months.

Now, with food shipped in from around the world, who needs pickled vegetables or fish when fresh is available at a price?

Tradition rules and that is great. I rarely eat pickled vgetables at home but when away skiing at my Austrian friend's house in Kitzbuehel supper is always a platter of cold meats, cheeses, hard black breads and pickles. Sat around a pine table with a traditional Austrian stove heating the room, Life Is Good!

I love it, but it never tastes the same in Wales.

Ray

[MissFinn]

Here is an another recepy.

KESÄINEN SILLISALAATTI
(6 annosta)
Ainekset:
1 (560 g)tillisilliä
3 Parhaat kananmunaa keitettynä
75 g kevätsipulia tai purjoa nippu (150 g), retiisejä
1 dl tuoretta tilliä hienonnettuna
1 dl Majoneesia
1/2 dl Mätitahnaa
1 (2 dl) Kermaviiliä

For 6 serves)
- 1 Rollmop
- 3 boiled egg's
- 75 gr shallot's or leek. (Green part of onion family).
- few slices of radish
- 1 dl fresh dill
- 1 dl mayo
- ½ dl of creamed Caviar (it comes in a tube, can be found in IKEA).
- 2 dl sour cream.

Mix em up, and toast would do, if you cant find black bread.
Woolworths and Coles has it, Shinchenbroth or smth, it's a long loaf, keep it in a fridge and it will last
up to 4-5 week's week's.




Enjoy WebHead

[Mach]

I used to work with this chap from Copenhagen. He found this authentic "Denmark" restaurant in Toronto. I recall 2 hour lunches with the project team as we consumed a ton of pickled herring, romops and Tuborg.
Lots of Tuborg

Those were the days....come to think of it; the lady who ran the place had 3 different dipping sauces for the herring....unlike anything I've ever tasted before or since

[MissFinn]

Mach, try to member, what were the sauces. Pleeeeeze.

[guesswho's back]

thanks MissFinn for the recepies!

Ray,
pickled vegetables go way back probably to the Austro-Hungarian empire times (or maybe even before). We also have them! And there are lots of different vegetables being pickled, too! My favorites are pickled green tomatoes, baby melons, cauliflower, garlic, paprika stuffed with cabbage and cucumbers... but there's a whole lot more.

[MissFinn]

I only go for stuffed dill cucumbers, and not any kind, Polski Cucumbers are the best. Olives, beetroot, and baby onions.
Sardines, anjovies, and jams and marmalades.

Rest is fresh produce.

[MissFinn]

[b][quote]Now, with food shipped in from around the world, who needs pickled vegetables or fish when fresh is available at a price?

At a price.
Blueberries, 2dl or 200gr in fresh cost AU 5 Dollars.
And they are OZ grown, drafted to an another plant and they are over a meter high plant's, berries are watery blue reminiscing of real taste.

OZ Blueberries, went to pick them once.


Here is original Finn Blueberry, small and tasty, it melt's in your mouth, for those ones
I wont mind to spend AU 20 for a punnet.

[WebHead]

Wow, thanks Missfinn and everyone for the response. This is exactly what I was hoping, so I can really make some nice romops.

And I'm glad you're all having fun reminiscing.

[MissFinn]

Happy to help.
If you need any help with recepies, just let me know.

Loving the reminiscing good tastes.

Wait when Joahl find's this,
he may have even more exiting way to tease your taste bud's.

[Mach]

Mach, try to member, what were the sauces. Pleeeeeze.

I wish I could....I couldn't describe the taste either...aside from absolutely delicious

[MissFinn]

[WebHead]

Took a moment tonight to try a small amount of herring with simple beetroot, cheeses, and some bread. Yummy.