Pickled Herring with Mustard and Dill

Ingredients

• 500g (1.1 lb) herring fillets, cleaned and deboned 500g (1.1 lb) herring fillets, cleaned and deboned
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4-5 fresh dill sprigs 4-5 fresh dill sprigs
• 250ml (1 cup) white vinegar 250ml (1 cup) white vinegar
• 250ml (1 cup) water 250ml (1 cup) water
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 2 tablespoons mustard seeds 2 tablespoons mustard seeds
• 1 tablespoon whole black peppercorns 1 tablespoon whole black peppercorns
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 8g (Saturated Fat: 1g)
• Carbohydrates: 10g (Sugar: 9g)
• Protein: 18g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, combine the white vinegar, water, sugar, mustard seeds, black peppercorns, and salt. Bring the mixture to a boil, stirring until the sugar has dissolved. Remove from heat and let it cool completely.
2. 2.
   Meanwhile, clean the herring fillets by rinsing them under cold water and patting them dry with a paper towel.
3. 3.
   In a clean glass jar, layer the herring fillets, sliced onions, and fresh dill sprigs.
4. 4.
   Pour the cooled brine over the herring, ensuring that it covers the fillets completely.
5. 5.
   Seal the jar tightly and refrigerate for at least 48 hours, allowing the herring to pickle and develop its flavors.
6. 6.
   Serve the pickled herring chilled as an appetizer or as a part of a traditional Swedish meal.

Treat your ingredients with care...

• Herring — Ensure that the herring fillets are fresh and properly cleaned before pickling. Removing any remaining bones will enhance the eating experience.
• Mustard seeds — Toasting the mustard seeds in a dry pan before adding them to the brine will intensify their flavor.

Tips & Tricks

• For a milder flavor, you can reduce the amount of mustard seeds used in the brine.
• Experiment with different types of vinegar, such as apple cider vinegar or white wine vinegar, to add subtle variations to the taste.
• Allow the pickled herring to marinate for a few extra days for a more intense flavor.

Serving advice

Serve the pickled herring on a platter garnished with fresh dill sprigs. Accompany it with slices of rye bread or crispbread. It can also be enjoyed with boiled potatoes and a dollop of sour cream.

Presentation advice

Arrange the pickled herring fillets neatly on a serving dish, ensuring that the vibrant colors of the onions and dill are visible. Drizzle a little of the pickling brine over the herring for an appetizing touch.