Glasmaestarsill (glassblower's herring) Recipe

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Glasmaestarsill (glassblower's herring)

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Appetizers, Fish, Scandinavian, Seafood, Swedish

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Ingredients:

3/4	cup	White vinegar
1/2	cup	Water
1/2	cup	Sugar
2		Salted herring, 1 to 1 ?/td>
		-lb each, cleaned & scraped
		-and soaked in cold water
		-for 12 hours -=OR=-
4		Canned matjes herring fillet
1		1 ? piece fresh horse
		-radish root, scraped &
		-thinly sliced -=OR=-
2	tbsp	Prepared horseradish
		-drained & squeezed dry in
		-a kitchen towel
1	med	Carrot, peeled & thinly
		-sliced (?cup)
2	small	Onions, preferably red
		-peeled & thinly sliced
		-(?cup)
1		? piece ginger root
		-thinly sliced (optional)
2	tsp	Whole allspice
1	tsp	Whole yellow mustard seeds
2	large	Bay leaves (or 3 small)

Procedures:

1	Bring the vinegar, water and sugar to boil in a 1 to 1-?quart enameled or stainless-steed saucepan, stirring constantly until the sugar completely dissolves.
2	Then remove the pan from the heat and let the pickling liquid cool to room temperature.
3	Meanwhile, wash the herring in cold running water and cut them into 1" thick pices.
4	Arrange a thin layer of onions in a 1-quart glass jar (a mason jar, if possible) equipped with a tightly fitting cover.
5	Top with a few slices of herring, carrots, giner root and horse-radish and scatter with allspice, mustard seeds and bay leaf.
6	Repeat until all of the ingredients have been used, making 3 or 4 layers.
7	Pour the cool pickling liquid into the jar; it should just cover the contents.
8	Close the jar securely and refrigerate it for 2 or 3 days.
9	Serve as an appetizer or as part of the smoergåsbord