📝 About This Recipe
A cornerstone of the Swedish Smörgåsbord, Inlagd Sill is a timeless delicacy featuring tender herring fillets preserved in a sweet and tangy vinegar brine. Infused with aromatic allspice, cloves, and fresh dill, this dish captures the essence of Scandinavian coastal traditions and festive celebrations. Its bright, acidic profile perfectly balances the rich, fatty texture of the fish, making it an essential and refreshing appetizer for Midsummer, Christmas, or any seasonal gathering.
🥗 Ingredients
The Herring
- 400 grams Salted herring fillets (spekesill) (pre-soaked according to package instructions or soaked in cold water for 12 hours)
The 1-2-3 Pickling Brine
- 1/2 cup Swedish ättika (12% vinegar) or White Wine Vinegar (6%) (if using 6% vinegar, double the amount and reduce the water)
- 1 cup Granulated sugar
- 1.5 cups Water (filtered)
Aromatics and Spices
- 1 medium Red onion (peeled and sliced into thin rings)
- 1 small Carrot (peeled and sliced into decorative thin rounds)
- 10-12 pieces Whole allspice berries (slightly crushed to release oils)
- 5 pieces Whole cloves
- 1 teaspoon Black peppercorns
- 1 teaspoon Yellow mustard seeds
- 2 pieces Bay leaves (dried)
- 1/2 cup Fresh dill (roughly chopped, including tender stems)
👨🍳 Instructions
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1
If your herring is heavily salted, begin by soaking the fillets in a large bowl of cold water for at least 6-12 hours in the refrigerator, changing the water once or twice, until the saltiness is mild. If using 'ready-to-use' pickled herring (in water), you can skip the long soak.
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2
Prepare the '1-2-3' brine by combining the vinegar, sugar, and water in a medium stainless steel saucepan.
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3
Bring the brine mixture to a gentle boil over medium heat, stirring occasionally until the sugar has completely dissolved and the liquid is crystal clear.
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4
Remove the saucepan from the heat and let the brine cool completely to room temperature. Never pour hot brine over the fish, as it will cook the herring and ruin the texture.
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5
While the brine cools, rinse the soaked herring fillets under cold running water and pat them thoroughly dry with paper towels.
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6
Cut the herring fillets into bite-sized pieces, roughly 1-inch (2-3 cm) wide, on a slight diagonal for a traditional look.
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7
Prepare your aromatics: slice the red onion into thin rings and the carrot into thin coins. Lightly crush the allspice berries using a mortar and pestle or the side of a knife.
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8
Select a clean, sterilized glass jar (approx. 1 liter capacity). Begin layering the ingredients: start with a few onion rings and carrot slices, followed by a layer of herring, a sprinkle of spices, and a pinch of fresh dill.
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9
Repeat the layering process until all ingredients are used, ensuring the spices and dill are evenly distributed throughout the jar.
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10
Pour the completely cooled brine over the herring and vegetables until everything is fully submerged. If the fish is floating, press it down slightly.
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11
Seal the jar tightly and place it in the refrigerator. Allow the flavors to develop for at least 24 hours, though 48 hours is ideal for the best taste.
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12
Before serving, give the jar a gentle shake or stir. The herring will keep well in the refrigerator for up to two weeks.
💡 Chef's Tips
Always use the freshest dill possible as it provides the signature 'Swedish' aroma. Ensure the brine is chilled before adding to the fish to maintain the herring's firm, snappy texture. If you cannot find Swedish Ättika (12%), use standard white vinegar but adjust the ratio to 1 part vinegar to 1 part water to maintain acidity. Sterilize your glass jars by boiling them or running them through a hot dishwasher cycle to ensure a long shelf life. For a visual pop, use a mix of red and white onions.
🍽️ Serving Suggestions
Serve on a piece of dark buttered rye bread (Rågbröd) or crispbread (Knäckebröd). Accompany with warm, boiled fingerling potatoes topped with melted butter and extra dill. Provide a side of cold sour cream (Gräddfil) and finely chopped chives. Pair with a chilled glass of Swedish Aquavit (snaps) and a cold lager beer. Include as part of a larger Smörgåsbord alongside smoked salmon and Västerbotten cheese.