As Gabelbissen various cold dishes are called. In Germany it is usually understood as an anchose : bite- sized pieces of pickled herring fillets, prepared according to an original Swedish recipe. In Austria it is aspic with a simple filling, comparable to a beef chops .
Swedish fork bites (anchose)
To prepare be matjes , watered salt or herbs herring skinned, filleted, boned, cut into finger-wide strips and for one day in a cold marinade from depending on the recipe vinegar , sugar , onions and spices such as juniper , pepper , allspice and laurel inserted, was previously boiled. They are served without the marinade, for example with sour cream , chopped dill , pickles and bread . Since 1928 Swedish Gabelbissen in Germany as canned canned manufactured.
Viennese or Austrian fork bites (aspic)
For the preparation, slices of sausage or hard-boiled eggs , pieces of roast , poultry , herring fillet , canned tuna or precooked vegetable cubes , often supplemented with mayonnaise and decorated with slices of carrots and pickles , in portion forms with a jelly made from broth , gelatin , a little vinegar and salt and pepper poured over and chilled thoroughly until the jelly has solidified. They are served with rolls , bread or boiled potatoes , fried potatoes and the like. served. In Austria the name is derived from the fork breakfast , which mostly consists of spicy dishes that are eaten with a fork. Wiener Gabelbissen are also available as commercial goods.