Saltsild 1

Ingredients for Saltsild 1

Instructions for Saltsild 1

To prepare the Saltsild 1 recipe, please follow these instructions:

The herring is payable and accompanying gut, if any. Head removed. Blood salt with 50 g. Salt per Kilo herring so the blood is pulled out (about 5-6 hours) then they are stretched from head to tail. The herring is laid in a suitable jar or bucket with the lower limb down and alternately head to tail. Salt, sugar and atamon are mixed in a saucepan and sprinkled gradually as it covers. There is pressure on it. If the herring has not formed after a week, 300 g. Broth must be poured on extra. Ready after approx. 1 month.