Introduction:
Pickled herring is a beloved dish across Scandinavia, Germany, the Netherlands, and Eastern Europe, often enjoyed with rye bread or potatoes. It features fish fillets cured in vinegar, sugar, and spices.
Ingredients:
For the Fish Cure:
- Herring fillets: 4–6 (boneless and skinless)
- Salt: 1 tbsp
- Water: 2 cups (boiled and cooled)
- White vinegar: 1 cup
For the Pickling Brine:
- Onion: 1 (thinly sliced)
- Carrot: 1 (thinly sliced, optional)
- Cinnamon stick: 1 small piece
- Cloves: 4–5
- Mustard seeds: 1 tsp
- Black peppercorns: 1 tsp
- Bay leaf: 1
- Sugar: 2–3 tbsp (to taste)
- Water: 1 cup
- White vinegar: 1 cup
Instructions:
Step 1: Salt Soak
- Soak the herring fillets in the salted, cooled water for 24 hours in the fridge to soften and cure the fish.
Step 2: Make the Pickling Brine
- In a saucepan, combine water, vinegar, sugar, and all the spices. Bring to a boil.
- Once boiled, allow the mixture to cool completely.
Step 3: Pickling Process
- In a clean glass jar, layer the fish, onions, and carrots.
- Pour the cooled pickling brine over the fish to submerge.
- Seal and refrigerate for 3–5 days before serving.
Serving:
Serve cold, ideally with rye bread, boiled potatoes, or dill sauce. It’s a classic in Nordic cuisine and perfect for traditional smörgåsbord.
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