📝 About This Recipe
Named after the Iron Chancellor Otto von Bismarck, who famously adored these tangy Baltic delicacies, this dish is a cornerstone of Northern German maritime culture. Fresh herring fillets are cured in a delicate, aromatic brine of white wine vinegar, onions, and warming spices to create a profile that is simultaneously sharp, sweet, and deeply savory. It is a refreshing, protein-rich masterpiece that captures the bracing spirit of the North Sea coast in every bite.
🥗 Ingredients
The Fish
- 10-12 pieces Fresh Herring Fillets (cleaned, skin-on, tails removed if preferred)
- 2 tablespoons Coarse Sea Salt (for the initial dry cure)
The Pickling Brine
- 500 ml White Wine Vinegar (high quality, 5-6% acidity)
- 250 ml Water (filtered)
- 80 grams Granulated Sugar (adjust to taste for sweetness balance)
- 1 teaspoon Pickling Salt (non-iodized)
Aromatics and Spices
- 3 medium White Onions (peeled and sliced into thin rings)
- 1 small Carrot (peeled and sliced into thin rounds)
- 4 pieces Bay Leaves (dried)
- 1 teaspoon Allspice Berries (whole)
- 1 teaspoon Black Peppercorns (whole)
- 2 teaspoons Mustard Seeds (yellow or brown)
- 4-5 pieces Juniper Berries (lightly crushed)
- 3-4 sprigs Fresh Dill (for layering)
👨🍳 Instructions
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1
Rinse the fresh herring fillets under cold running water and pat them thoroughly dry with paper towels. Ensure all small scales are removed.
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2
Place the fillets in a shallow glass dish and sprinkle evenly with 2 tablespoons of coarse sea salt. Cover and refrigerate for 1 hour; this firms up the flesh.
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3
In a medium stainless steel saucepan, combine the white wine vinegar, water, sugar, and pickling salt.
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4
Add the allspice berries, peppercorns, mustard seeds, and juniper berries to the liquid. Bring the mixture to a gentle boil over medium heat.
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5
Once boiling and the sugar has dissolved, add the sliced carrots and onion rings to the pot. Simmer for only 2 minutes to slightly soften the vegetables while keeping their crunch.
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6
Remove the saucepan from the heat and allow the brine to cool completely to room temperature. This is crucial; hot brine will cook the fish and ruin the texture.
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7
Rinse the salt off the herring fillets under cold water and pat them dry once more.
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8
In a large, sterilized wide-mouth glass jar, begin layering. Start with a few onion rings and a bay leaf at the bottom.
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9
Roll each herring fillet loosely from the tail end to the head end (skin side out) or simply lay them flat if your jar is wide enough. Place them into the jar.
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10
Interspersed between the layers of fish, add the remaining onion rings, carrot slices, and fresh dill sprigs.
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11
Pour the cooled brine and all the spices over the fish until they are completely submerged. If the fish float, use a small fermentation weight or a clean ceramic plate to keep them down.
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12
Seal the jar tightly and place it in the refrigerator. Let the flavors develop for at least 48 hours, though 3 days is optimal for the best flavor penetration.
💡 Chef's Tips
Always use the freshest herring possible; if fresh isn't available, high-quality frozen and thawed fillets work well. Never use a reactive metal container (like aluminum) for pickling, as the vinegar will react with the metal and create an off-flavor. If you find the vinegar too sharp, you can increase the sugar slightly or use a milder apple cider vinegar blend. To ensure safety, keep the herring refrigerated at all times and ensure they are always covered by the brine. For a 'Rollmops' variation, wrap the fillet around a piece of pickled cucumber and secure with a wooden toothpick before pickling.
🍽️ Serving Suggestions
Serve chilled on top of buttered dark rye bread (Schwarzbrot) with extra onion rings from the jar. Pair with 'Bratkartoffeln' (German fried potatoes with bacon) for a classic warm-and-cold contrast meal. Enjoy with a crisp, cold German Pilsner or a glass of dry Riesling to cut through the acidity. Serve as part of a 'Fischplatte' (fish platter) with remoulade sauce and a side of creamy cucumber salad. A dollop of sour cream on the side can help mellow the tanginess for those with a sensitive palate.