PREPARATION:
1. Drain the herrings, place them into a bowl and cut in large pieces.
2. Take the mushrooms out of the brine and cut them in halves. Set the brine aside for later.
3. Mix the herrings and mushrooms in the brine set aside earlier and put them into the fridge.
Pepper bread:
1. Dissolve yeast and sugar in lukewarm water and then mix all bread ingredients.
2. The dough should be liquid. Place it into the prepared, with baking paper covered bread tin and put it in a warm place or inside the oven, that has been heated up to the temperature of 35-45⁰C without fan. Let it to rise for circa 30 minutes, until the dough doubles in bulk.
3. The risen dough put into the up to the temperature of 200⁰C heated oven and back it circa 15 minutes long. Check with a toothpick whether it is ready and if so, set it aside and leave it to cool.
4. Strain the marinade and put the herrings with mushrooms on the slices of pepper bread that have been gently spread with cheese. Garnish them as desired.
Bon Appetit!
1. Drain the herrings, place them into a bowl and cut in large pieces.
2. Take the mushrooms out of the brine and cut them in halves. Set the brine aside for later.
3. Mix the herrings and mushrooms in the brine set aside earlier and put them into the fridge.
Pepper bread:
1. Dissolve yeast and sugar in lukewarm water and then mix all bread ingredients.
2. The dough should be liquid. Place it into the prepared, with baking paper covered bread tin and put it in a warm place or inside the oven, that has been heated up to the temperature of 35-45⁰C without fan. Let it to rise for circa 30 minutes, until the dough doubles in bulk.
3. The risen dough put into the up to the temperature of 200⁰C heated oven and back it circa 15 minutes long. Check with a toothpick whether it is ready and if so, set it aside and leave it to cool.
4. Strain the marinade and put the herrings with mushrooms on the slices of pepper bread that have been gently spread with cheese. Garnish them as desired.
Bon Appetit!
SOUSED HERRINGS WITH MARINATED PORCINI MUSHROOMS
ON PEPPER BREAD TOAST
- 100 g Herrings à la Matjes
- 50 g marinated porcini hats
- 50 g Philadelphia or another cream cheese Pepper bread
- 500 g baking flour
- 225 ml lukewarm water
- 1 egg
- 40 g sugar
- 25 g fresh yeast
- 30 g coarse pepper
- 75 g lukewarm butter
- 10 g salt
- bread tin
- backing paper sheet
SOUSED HERRINGS WITH MARINATED PORCINI MUSHROOMS
ON PEPPER BREAD TOAST
- 100 g Herrings à la Matjes
- 50 g marinated porcini hats
- 50 g Philadelphia or another cream cheese Pepper bread
- 500 g baking flour
- 225 ml lukewarm water
- 1 egg
- 40 g sugar
- 25 g fresh yeast
- 30 g coarse pepper
- 75 g lukewarm butter
- 10 g salt
- bread tin
- backing paper sheet
PREPARATION:
1. Drain the herrings, place them into a bowl and cut in large pieces.
2. Take the mushrooms out of the brine and cut them in halves. Set the brine aside for later.
3. Mix the herrings and mushrooms in the brine set aside earlier and put them into the fridge.
Pepper bread:
1. Dissolve yeast and sugar in lukewarm water and then mix all bread ingredients.
2. The dough should be liquid. Place it into the prepared, with baking paper covered bread tin and put it in a warm place or inside the oven, that has been heated up to the temperature of 35-45⁰C without fan. Let it to rise for circa 30 minutes, until the dough doubles in bulk.
3. The risen dough put into the up to the temperature of 200⁰C heated oven and back it circa 15 minutes long. Check with a toothpick whether it is ready and if so, set it aside and leave it to cool.
4. Strain the marinade and put the herrings with mushrooms on the slices of pepper bread that have been gently spread with cheese. Garnish them as desired.
Bon Appetit!
1. Drain the herrings, place them into a bowl and cut in large pieces.
2. Take the mushrooms out of the brine and cut them in halves. Set the brine aside for later.
3. Mix the herrings and mushrooms in the brine set aside earlier and put them into the fridge.
Pepper bread:
1. Dissolve yeast and sugar in lukewarm water and then mix all bread ingredients.
2. The dough should be liquid. Place it into the prepared, with baking paper covered bread tin and put it in a warm place or inside the oven, that has been heated up to the temperature of 35-45⁰C without fan. Let it to rise for circa 30 minutes, until the dough doubles in bulk.
3. The risen dough put into the up to the temperature of 200⁰C heated oven and back it circa 15 minutes long. Check with a toothpick whether it is ready and if so, set it aside and leave it to cool.
4. Strain the marinade and put the herrings with mushrooms on the slices of pepper bread that have been gently spread with cheese. Garnish them as desired.
Bon Appetit!
