She Strengthens

Discover the Flavors of Scandinavia: Pickled Herring Recipe

Pickled herring, a traditional Scandinavian dish, may not be well-known in the United States, but it’s definitely worth trying. This tangy, flavorful treat is a cousin of ceviche and offers a unique way to enjoy preserved fish. Serve it at your next gathering, accompanied by rye toasts, hard-boiled eggs, sliced red onion, fresh dill, and a dollop of Horseradish-Cream Sauce.

What You’ll Need

Before you start, make sure to purchase salted herring fillets online. If you opt for whole salted herring, don’t forget to remove the skin before pickling.

A Summer Solstice Delight

This recipe was featured in our Summer Solstice menu, perfect for warm weather gatherings.

Yield and Prep Time

Yield: 4 to 6 servings
Difficulty: Easy
Total Time: 15 minutes, plus soaking, cooling, and pickling time
Active Time: 15 minutes

Ingredients

• 1 pound skinless salted herring fillets
• 1 1/2 cups water, plus more for soaking the herring
• 3/4 cup distilled white vinegar
• 3/4 cup granulated sugar
• 15 whole allspice berries
• 1 tablespoon whole black peppercorns
• 2 teaspoons yellow mustard seeds
• 1 teaspoon coriander seeds
• 1 bay leaf
• 1/4 cup freshly squeezed lemon juice
• 2 large sprigs fresh dill
• 2 medium carrots, peeled and thinly sliced
• 1/2 medium red onion, thinly sliced

Preparing the Herring

To begin, place the herring fillets in a large container and cover them with water. Refrigerate overnight, changing the water once.

Creating the Brine

Next, combine the water, vinegar, sugar, allspice berries, peppercorns, mustard seeds, coriander seeds, and bay leaf in a medium saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Remove from heat and let it cool to room temperature. Stir in the lemon juice.

Assembling the Pickled Herring

Drain the herring fillets, rinse, and pat them dry. Slice them crosswise into 1 1/2-inch pieces. Arrange the fish in a nonreactive dish or container with a tight-fitting lid. Top with dill, carrots, and onion, and pour the cooled brine into the dish. Cover and refrigerate for at least 24 hours and up to 4 days.

Serving Suggestions

To serve, remove the herring from the brine and enjoy it plain, with the pickled carrots and onion, or paired with rye crackers and toast.