📝 About This Recipe
This recipe revives the soul of the Eastern European shtetl, featuring the iconic salt-cured herring transformed into a delicate, tangy masterpiece. By carefully soaking and then re-brining the fish with aromatic spices, crisp onions, and a touch of sweetness, you achieve that perfect balance of oceanic saltiness and vinegar brightness. It is a cornerstone of the traditional 'Kiddush' club and a testament to the enduring flavors of Jewish culinary heritage.
🥗 Ingredients
The Fish
- 4-6 pieces Salted Schmaltz Herring Fillets (high-quality salt-cured fillets, skin-on or off)
- 4 cups Cold Water or Milk (for soaking the salt out of the fish)
The Brine Base
- 1.5 cups White Distilled Vinegar (5% acidity)
- 1 cup Water (filtered)
- 1/2 cup Granulated Sugar (adjust slightly for desired sweetness)
- 1 teaspoon Kosher Salt (only if needed after tasting the fish)
Aromatics and Spices
- 2 medium Yellow Onion (very thinly sliced into rings)
- 1 tablespoon Whole Black Peppercorns
- 1 teaspoon Whole Allspice Berries (pimento)
- 3 pieces Bay Leaves (dried)
- 1 teaspoon Mustard Seeds (yellow or brown)
- 3-4 pieces Whole Cloves (optional, for a deeper spiced note)
- 4 sprigs Fresh Dill (roughly chopped)
- 1/2 Lemon (thinly sliced into half-moons)
👨🍳 Instructions
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1
Begin by rinsing the salted herring fillets under cold running water to remove excess surface salt.
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2
Place the fillets in a large glass bowl and cover with 4 cups of cold water (or milk for a milder, creamier texture). Refrigerate for at least 12 to 24 hours, changing the liquid twice during the process.
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3
After soaking, taste a tiny piece of the fish. It should be pleasantly salty but not overwhelming. If too salty, soak for another 4 hours.
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4
In a small stainless steel saucepan, combine the vinegar, 1 cup of water, and sugar. Bring to a gentle simmer over medium heat.
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5
Whisk the mixture until the sugar is completely dissolved. Remove from heat and let the brine cool completely to room temperature. This is crucial—never pour hot brine over the fish or it will cook.
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6
Pat the soaked herring fillets dry with paper towels. Cut them crosswise into 1-inch wide bite-sized pieces.
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7
Prepare a clean, wide-mouth quart-sized glass jar. Start by placing a layer of sliced onions and a few lemon slices at the bottom.
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8
Add a layer of herring pieces over the onions, followed by a sprinkle of peppercorns, mustard seeds, allspice, and a bit of fresh dill.
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9
Repeat the layering process (onions, lemon, fish, spices) until the jar is filled, leaving about an inch of headspace at the top.
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10
Tuck the bay leaves down the sides of the jar so they are visible and submerged.
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11
Pour the cooled vinegar brine over the fish and onion layers until everything is completely submerged.
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12
Seal the jar tightly and give it a gentle shake to distribute the spices. Refrigerate for at least 24 hours before serving to allow the flavors to meld.
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13
Before serving, give the jar one last look; the onions should be slightly softened and the fish firm and opaque.
💡 Chef's Tips
Always use glass jars for pickling, as the vinegar can react with plastic or certain metals. If you prefer a 'Creamed' version, simply drain the brine after the curing process and toss the fish with sour cream and a touch of horseradish. To ensure the best texture, keep the herring as cold as possible throughout the preparation process. Don't skip the soaking step; salt-cured herring is preserved in a near-solid state of salt and requires rehydration to be palatable. Use 'Schmaltz' herring (fatty herring) for the most authentic and rich Ashkenazi flavor profile.
🍽️ Serving Suggestions
Serve on a piece of dark, buttered pumpernickel or rye bread for the classic experience. Pair with chilled vodka or a glass of dry Schnapps to cut through the richness of the fish. Accompany with boiled new potatoes dusted with fresh dill and a side of sour cream. Include on a 'Kiddush' platter alongside chopped liver, kugel, and crackers. Add a spoonful of prepared white horseradish on the side for an extra kick.