Glistening fillets of herring cured in a sweet-tangy brine of vinegar, sugar, and spices, served with red onion and allspice berries.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: glass serving dish
Garnishes: red onion rings, allspice berries, dill
Accompaniments: crispbread, sour cream, boiled potatoes
Instructions
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1
If using salt herring, soak fillets in cold water overnight, changing water twice. Drain and pat dry.
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2
Bring vinegar, sugar, water, allspice, bay leaves, and mustard seeds to a boil. Cool completely.
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3
Cut herring fillets into bite-sized pieces.
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4
Layer herring, red onion rings, and carrot slices in a clean glass jar.
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5
Pour the cooled brine over the herring, ensuring everything is submerged.
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6
Seal and refrigerate at least 48 hours before serving. Keeps 2 weeks.
Did You Know?
A proper Swedish smorgasbord may feature five or more varieties of pickled herring — from mustard and curry to garlic and dill.
Chef's Notes
Equipment Tips
- glass jar
- saucepan
- cutting board
Garnishing
red onion rings, allspice berries, dill
Accompaniments
crispbread, sour cream, boiled potatoes
The Story Behind Inlagd Sill
Herring has been the backbone of Scandinavian cuisine since the Viking Age, when vast Baltic herring catches were preserved in salt and traded across Europe. Pickled herring in its modern sweet-vinegar form became the undisputed centrepiece of every Swedish celebration table.
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