"The world's oldest plant for fermentation has been found in Blekinge, outside Sölvesborg. It is nine thousand years old."
"When it's time to start the smoking process, we wet juniper and also moisten the alder shavings. We put plenty of wood on the embers that have dried up the fish so that the flames flare up. These are quickly suffocated when we add enris and alder shavings. Then a thick white smoke forms which smells wonderful in my nose.”
"There are people and then there are people. I don't differentiate between anyone, as I do between herring and herring, but some people are surrounded by a light that
is very positive and charged. By charged, I mean that these people do not drain you, but you are filled with joy and energy after meeting them.
I have been blessed to know a whole bunch of just such people and now want to say that you who are sitting with this book in your lap are incredibly lucky, because you will get to meet some of them in this story about schnapps."
4 whole drained salted herring fillets
1/2 liter of water
1 dl vinegar (12%)
1/2 cup sugar
2 dl mustard
4 tablespoons of sugar
4 tablespoons of vinegar
4 tbsp cooking oil
1/2 cup finely chopped dill
Rinse the fillets and let them drain. Mix together the ingredients for the batter.
Pour it over the herring and let it cool for an hour. Remove the fillets and cut them
in pieces. Mix together the ingredients for the sauce.
Put the herring in a glass jar and pour the sauce over it.
Leave to cool for a day before serving.