In response to The Daily Post’s writing prompt: “You, the Sandwich.” If a restaurant were to name something after you, what would it be? Describe it. (Bonus points if you give us a recipe!)
“Schmaltz” is Yiddish for fat. Schmaltz herring is caught right before spawning when the fat in the fish is at the maximum. Why does that resonate with me?
Named for me and listed on the menu under appetizers, “Schmaltzy Lady” is actually pickled herring or Jewish sushi. The fat little virgin herrings will be served with crackers and rounds of party rye bread. You can choose the straight pickled herring or the sour cream version. You will either love this appetizer or you will curse me. However, if you order it with a shot of schnapps (or two), you will probably enjoy these yummy, vinegary chunks of raw fish covered with onions and pickling spices.
Oh, you want the recipe?
Herring are found in the North Sea so first you grab your fishing pole and head to Norway …
- 8 herring fillets
- 1 sliced onion
- 1/2 cup olive or sunflower oil, or more to cover the fish
- 3 allspice seeds
- 3 peppercorns
- 1 bay leaf
- Options: white wine or wine vinegar or 1 cup of sour cream
- Soak herring in cold water overnight to remove the “fishy” flavor. Slice drained herring into bite-size pieces.
- Place in a jar and cover with oil and spices. Close the jar. Refrigerate for 2 to 3 days before eating. This will keep refrigerated up to two weeks. Serve with finely chopped onion or onion slices, lemon and parsley or dill.
NOTE: Skip the trip to Norway and the prep time and pick up a jar of Vita’s pickled herring in wine sauce or sour cream, grab a box of crackers or a loaf of party rye & a bottle of schnapps and get pickled!