German Eingelegter Heringe Pickled Herring in white sauce

by Nicole
(Cambridgeshire)

Eingelegter Heringe is a traditional fish dish from the north of Germany. My mother used to make it regularly and it used to be my absolute favourite. I am originally from Germany and still cook it now that I am in England. It is a simple recipe and nice in the summer as the sauce with it is actually cold.
The ingredients are:

-{pickled} herring, often comes already in a white sauce you can use Rollmops if you undo the skewer if there is nothing else around. Just make sure it is cut and has no bones.
- Mayonnaise low fat is fine
- Milk or cream - 100ml
- Bayleaf can be left out
- 1 Onion
- Pepper corns whole- to taste
- salt - a pinch
- Bacon cubes or finely chopped bacononly about a hand full per person
- Potatoes


1. Make the stock. In about 250ml of water boil an onion, bayleaf and peppercorns until it has reduced and turned into stock 10min. Or if you are lazy use 1/2 vegetable stock cube in a little water.
2. Whisk about 3 heaped tablespoons of mayonnaise, the milk and then the stock together. The sauce should not be too runny, rather the consistency of fresh cream. All ingredients can be added to taste.
3. Add the herring, cover and leave it standing for about an hour.
4. Before serving, boil potatoes preferably in their skin {Pellkartoffeln}, which are peeled whilst still hot or boil without skin but dry the potatoes after boiling in an empty pot to make them fluffy.
5. Fry the bacon until crispy.

Serve the fish in the sauce over the potatoes and pour the crispy bacon over it all [about a tablespoon full.


The hot bacon juices will mix with the cold sauce and the flavours are unbelievable...;)