Herring Recipe

Rinse and prep herring

If using commercially salted/pickled herring in jars, remove fillets and rinse briefly under cold running water to remove excess brine. Pat dry with paper towels. If fillets are whole, cut into bite-sized pieces (2–3 cm / 1 inch).

Make pickling brine

In a small saucepan combine water (500 ml), granulated sugar (2 tbs), white wine vinegar (120 ml), bay leaves (2), black peppercorns (1 tsp), allspice berries (4), mustard seeds (1 tsp), and whole cloves (3). Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Once sugar is dissolved, remove from heat and let the brine cool to warm (about 20 minutes).

Assemble marinated herring

In a clean glass or ceramic container (a jar or shallow dish), arrange a layer of herring fillets. Top with a portion of thinly sliced red onion (1 cup) and a few sprigs of fresh dill (2–3 sprigs). Repeat layers until all herring is used. Pour the warm (not piping hot) pickling brine over the herring layers so the fillets are fully submerged. Drizzle vegetable oil (2 tbs) evenly over the top—this helps create a seal and mellows the acidity. Sprinkle freshly ground black pepper (1 tsp) over the layers.

Cool and chill

Cover the container and let it cool to room temperature (about 30 minutes). Then transfer to the refrigerator and chill at least 12 hours, preferably 24–48 hours, to allow flavors to develop. Turn the jar or gently agitate the container once during the first 12 hours to distribute flavors.

Finish and serve

Before serving, taste one piece. Adjust by adding a little extra sliced onion, a few more chopped dill sprigs, or a splash of vinegar if desired. Serve chilled, garnished with additional fresh dill sprigs. Offer with rye bread or boiled potatoes, a dollop of sour cream mixed with chopped chives, and lemon wedges.

Storage

Keep marinated herring refrigerated in a sealed container for up to 7–10 days. Always use a clean fork when removing pieces to avoid contamination.

Rye bread: slice and toast lightly, serve alongside chilled herring. Boiled potatoes: scrub and boil small new potatoes in salted water until tender (15–20 minutes), drain and serve warm with butter.

Sour cream & chives: stir chopped chives (2 tbs) into sour cream (120 ml) and season with a pinch of salt and pepper; serve as a creamy accompaniment.

Lemon: cut into wedges and serve to squeeze over herring to brighten the flavor.