Glistening fillets of herring cured in a sweet-tangy brine of vinegar, sugar, and spices, served with red onion and allspice berries.
Ingredients
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600g salt-cured herring fillets, soaked overnight and drained
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200ml white vinegar
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200g sugar
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300ml water
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1 red onion, thinly sliced into rings
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10 allspice berries
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5 bay leaves
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1 tsp mustard seeds
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1 small carrot, thinly sliced
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.