Homemade white herrings

Homemade white herrings

By
From
The Scandinavian Cookbook
Serves
12
Photographer
Lars Ranek

Ingredients

Quantity Ingredient
12 salted herring fillets
1 red onion, sliced
2 carrots, thinly sliced
2 dill sprigs, fronds picked off

Brine

Quantity Ingredient
400ml water
250ml caster sugar
2 bay leaves
2 tablespoons whole peppercorns
1 tablespoon coriander seeds
2 tablespoons mustard seeds
10 whole cloves
400ml vinegar
15 allspice

Method

  1. Cover the salted herring fillets with cold water and leave them to soak for 6 hours.
  2. Combine all the ingredients for the brine in a saucepan and bring to the boil, then reduce the heat and leave to simmer for 30 minutes. Remove from the heat and set aside to cool.
  3. Drain the herring fillets and cut them into 3 cm slices. Place them in a sterilized preserving jar with the sliced onion, carrots and dill fronds. Pour over the cold brine, seal tightly and leave in the refrigerator for a week before eating. Then simply fish out the pieces of herring and any parts of the brine as desired. Stored in the refrigerator, the herrings will last for up to 3 months.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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