The Season of Pickled Herring

The Season of Pickled HerringIMG_4416

I am Swedish by birth, only partly, but some.  The Christmas holidays, these days, is Pickled Herring season.  We didn’t eat it when I was a kid, and I don’t know when I developed at taste for it.  Probably this happened during the years when I lived in the neighborhood of Ballard in Seattle in my young adult life, eons ago.  Since then, the Christmas holidays always included pickled herring.  There was a wonderful bakery/deli name Johnson’s and later Olson’s, I believe, where it was readily available.  I used to go there and buy almond paste and air smoked and hardened lamb and pickled herring that they made in fifty gallon drums.  Theirs was the best. They also carried about twenty-five brands of cod liver oil.  I asked who bought this stuff.  It seems that folks who grew up with it needed to be supplied consistently in their adulthood.  Can you imagine drinking this stuff voluntarily?

Now that place is gone and we travel to Ballard to the Scandinavian Specialties shop on 15th Northwest.  Theirs isn’t the best, but it is the best substitute we can find. My husband went two days ago and bought a couple of quart tubs of herring, a pint of lingonberries and some currant spread.  We now make our own potato sausage so we don’t purchase that any longer.  They do not have the air dried lamb.  Times change and folks no longer eat these specialties.  I guess I am old fashioned even though they are not from my youth.

I can remember as a kid trying to talk my mom into buying gjetost from the grocery during the holidays.  Every year I would think I loved this.  You can read about this brown, caramelized cheese that is considered Scandinavian Fudge on the internet at https://en.wikipedia.org/wiki/Brunost.  Each year I would take a few bites and it would languish until tossed to the chickens about April.  My mom would give me a scowl and put the small package in the cart, but she knew it would not get eaten.  My dad would eat a few bites too, but it was so cloying that it clenched the muscles in your jaws to rigor mortis.

Anyway, I found myself with pickled herring, the kind in sugared vinegar, not sour cream, my favorite.  I also had on hand several other ingredients and wanted to make a Latvian salad I had had a few years ago that had really impressed me. It is also eaten in Finland, Estonia and Norway to name a few places.  I made it last night for dinner with warm rolls and felt like the holidays had truly arrived. The recipe is below.

When I brought my love of pickled herring into the relationship with my husband, he turned up his nose and pooh hood the dastardly stuff.  Said he wouldn’t get caught eating such weird ethnic stuff.  Was this a slur on my heritage?  Of course not, he loved me and yes he would try a piece, but only one piece.

I went off to work the next day and when I returned, he was making dinner.  I decided to have a couple of pieces of herring as an appetizer before he served dinner.  I rummaged through the refer to find the quart container I had purchased at Johnson’s.  I couldn’t find it.  We had eaten about a half cup the night before, but the remaining three quarters or so of the quart eluded my search.  He had eaten it all for lunch.  Boy, was he taken with pickled herring.  I am glad, as I love it, but I was sorely disappointed to not have more than a few bites of that quart.

So for the Latvian version of Herring and Potato Salad, here it is.  I noticed that my husband ate half of the salad today while I was it work.  Luckily there was enough for a photo. Enjoy.

Estonia: Herring and Potato Salad

Estonian Herring and Potato Salad

For the salad:

  • Pickled herring to taste, we use lots
  • 2 red-skinned potatoes, boiled and cut into 1/2-inch dice
  • 3 canned beets, cut into 1/2-inch dice ( I cooked fresh from the garden)
  • 1/3 cup minced onions
  • 1 large tart apple, cored and cut into 1/2 inch dice
  • 1/2 cup diced dill pickles
  • 2 hard-cooked eggs, chopped

For the dressing and garnish:

  • 1 tablespoon whole-grain mustard (I used brown mustard seeds)
  • 1 teaspoon dry mustard plus I used some sweet and hot prepared too
  • 1/2 cup prepared mayonaise
  • 1 1/3 cups sour cream
  • 1 teaspoon prepared horseradish, drained
  • 1/2 teaspoon sugar, or more to taste
  • Salt and freshly ground pepper, to taste
  • 1 hard-boiled egg, for garnish

Cut the herring into half inch square pieces. Place in a large bowl and combine with the potatoes, onion, beets, apple, chopped eggs, pickles.

In a small bowl, whisk the mustards with the mayo until smooth. Stir in the remaining dressing ingredients (through the salt and pepper) and blend well.

Add the dressing to the salad: toss. Transfer to a serving bowl. Serve garnished with sliced egg.

Serves 6.

 

 

Advertisements

The Use-By Date

Do you ever read those things on a can of beans? On the package of butter or noodles you just bought?  Have you purchased an item at the grocery only to discover when you got home that it was past its “use by date?”  My sister-in-law use to clean out my mother-in-laws refer and cupboards of all the past the use by date goods and she had little left in the pantry.  Do we get sick if we consume something past its use by date? Even if it hasn’t been opened?

What about people?  I think I am past my use by date.  This is the date where the parts start to fall apart.  Up to a certain point we have damage, just like the damaged goods canned food with big dents in them.  But after the use by date does the product begin to deteriorate?  Well people begin to deteriorate at some point in their lives.  All those hinges begin to wear and the body begins to fall apart.  This is the point in my life.  I try tai chi and digging in the garden and touching my toes, but it takes me a while to recuperate, but at least I still recuperate.

I was just reading a book by Daniel Everett called Don’t Sleep—There are Snakes. Though it is primarily a book about language and language development, it is also a study of a group of native people in a far off tributary of the Amazon.  Their use by date comes well before ours.  They live to be thirty-eight or thirty-nine years old and then they are worn out. They do not build houses but sleep on the ground outdoors.  They hunt when they are hungry, but not unless they are hungry. They have no record of the past and no concept of the future, no written language, no counting system or names for colors.  They found it most interesting that the foreigners lived to be so old and were so concerned about life’s comforts.

When I worked at Boeing, I rode to work in a carpool.  There were five of us, I being the youngest and Earl being the oldest.  Earl was counting the days to his retirement when he could go to the thrift and junk store seeking antiques on a daily basis.  He was going to make a second occupation of this after working a lifetime at Boeing.  Earl died within a year of retirement.  Back then the average life expectancy was about sixty-seven for men.  The average life expectancy for a Boeing retiree at that point in history was a year and a half after retirement. The use by date being considerably shorter than today.

No wonder many of us didn’t bother to worry earlier about end of life care insurance and help in our old age.  We only had a couple of years after we retired to make ends meet and then our use by date was up.  Now we can live another forty years or so.  My dad retired at fifty-three and lived almost that long again after he retired. Our bodies give out, but we continue on in a more limited fashion.

Next week I have my annual physical.  I am sure that I am fine, but the doc requires it to get his bit of Medicare payment for the “wellness exam.” I wouldn’t go, but he will no long renew my prescription if I don’t come in.  After surviving cancer twice, it is a good thing to see how much wellness I have left or if I am approaching my use by date. I think it is still a ways off yet.