Change water twice. If you use these, skip the salt in the initial brine and soak the fish in fresh water overnight. Finely grate some lemon zest over each portion, and garnish with some dill flowers, if you have them. Refrigerate at least 3 days before serving. Finely chop and top with a big handful of chives. Cut the fillets crosswise into 1-inch strips. Good supermarkets here should stock pickled herrings, as will good fishmongers if you give them a few days’ notice. More pickled herring recipes here... Auntie Gerd's Pickled Herring in Tomato Sauce Tante Gerd's Tomatsild. Delightful. Sursild – Pickled herring ©FoodNorway. To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil. Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours. A polish recipe. Arrange herring and onion rings in alternate layers in sterilized jars. DIRECTIONS. Peel, finely chop and sprinkle over the onion, and add a small spoonful of fish roe (if using) – you can buy this in a lot of supermarkets these days. “Herring might be an underrated fish elsewhere in the world, but if I’ve learnt anything on this trip it’s that the Swedes take them incredibly seriously. Good supermarkets here should stock pickled herrings, as will good fishmongers if you give them a few days’ notice. Allow cooking liquor to cool to a manageable temperature, then either drain and serve the fish warm, or add the fish to a kilner jar and top up with the liquor, onions, herbs and spices – adding a little extra white wine vinegar (2 tablespoons) for piquancy. Most pickled herring recipes start with pre-salted herring — the kind that come in cans. Similarly Emily Watkins, inspired by the traditional Dutch dish, updates her classic Soused herring recipe with a Bloody Mary sauce. On New Years Eve after the toast it is Good Luck to have a bit of Herring. You can also get them really easily from mail order/online stockists like www.totallyswedish.com. Once you’ve pickled it, use it in your favourite recipe or simply serve it on a piece of dark rye bread. They’ll still be plenty salty. You can also get them really easily from mail order/online stockists like totallyswedish.com. I urge you to give them a try. Rinse the fillets with cold water and pat dry with paper towels. Combine the water, sugar and vinegar, and stir until the sugar has dissolved. Add the herring to the pan, cover, and simmer on a low heat for 12-14 minutes, then remove from heat. Andy McLeish opts for a sweet cure for his fish but lifts the dish with fiery fresh horseradish in his Marinated herrings recipe, while Martin Wishart serves his pickled herrings with a heady kombu broth. The herring will keep up to 3 weeks refrigerated. It’s a distant cousin of ceviche and an excellent way to enjoy preserved fish.Sneak some onto your next smorgasbord accompanied by rye toasts, hard-boiled eggs, sliced red onion, freshly chopped dill, and a little Horseradish-Cream Sauce. Cut fish in 1-inch pieces removing bones. They go to work pickling and preserving their herring in November, because by this time the fish have finished spawning and the texture of their flesh is dense and delicious again. I urge you to give them a try. Just be sure to change the water while soaking. (Norwegian) Ingredients: 6 herring fillets 2 cups tomato pure 1/2 cup tomato juice 1/2 cup thinly sliced red onions 1/8 teaspoon allspice 1/2 teaspoon coarsely ground pepper 3 bay leaves 1/2 cup canola oil 1 tablespoon sugar or to taste To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil. 41 g They will sit happily in your fridge, begging to be used as a fabulous starter, or as a main course with new potatoes and a simple green salad. Drain the herring, rinse, and pat dry. My Mom makes for Cristmas Eve. Pickled herring seems to be an acquired taste, because this beloved Scandinavian dish hasn’t quite gone mainstream in the States. Lay 1 or 2 herrings in the middle of each plate and spoon a few dollops of soured cream over each one.