📝 About This Recipe
A cornerstone of the traditional Danish 'Frokostbord', Stegt Sild i eddike is a masterclass in balancing textures and flavors. Fresh herring fillets are coated in rye flour, fried until golden and crisp, and then submerged in a warm, aromatic sweet-and-sour vinegar brine. This process transforms the fish into a tender, savory delicacy that perfectly captures the rustic soul of Scandinavian coastal cuisine.
🥗 Ingredients
The Herring
- 8-10 pieces Fresh herring fillets (cleaned, butterfly cut, and skin-on)
- 3 tablespoons Strong Dijon mustard (for brushing the inside)
- 1 bunch Fresh dill (finely chopped)
- 1 cup Coarse rye flour (for dredging; provides the signature crunch)
- 1 teaspoon Sea salt
- 1/2 teaspoon Freshly ground black pepper
- 3 tablespoons Unsalted butter (for frying)
- 1 tablespoon Neutral oil (to prevent butter from burning)
The Pickling Brine (Lage)
- 1.5 cups Clear vinegar (Lagereddike) (Danish white vinegar or apple cider vinegar)
- 3/4 cup Granulated sugar (adjust to taste for sweetness)
- 1/2 cup Water
- 1 large Red onion (thinly sliced into rings)
- 10 pieces Whole black peppercorns
- 5 pieces Whole allspice berries
- 3 pieces Bay leaves
- 2 pieces Whole cloves (optional, for depth)
👨🍳 Instructions
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1
Rinse the herring fillets under cold running water and pat them completely dry with paper towels. Dry fish is essential for a crispy crust.
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2
Lay the fillets flesh-side up on a clean work surface. Lightly season with salt and pepper.
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3
Brush a thin layer of Dijon mustard onto the flesh of each fillet and sprinkle generously with chopped fresh dill.
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4
Fold each fillet back together so it looks like a whole fish again, with the skin on the outside and the mustard-dill filling trapped inside.
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5
In a shallow bowl, mix the rye flour with a pinch of salt. Dredge each folded fillet in the flour, shaking off any excess.
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6
Heat a large skillet over medium-high heat. Add the butter and oil. Once the butter stops foaming and begins to turn a light nut-brown, add the herring.
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7
Fry the fillets for about 3-4 minutes per side until the skin is golden brown and very crispy. Transfer them to a deep ceramic or glass dish.
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8
While the fish is frying, prepare the brine. In a medium saucepan, combine the vinegar, sugar, water, peppercorns, allspice, bay leaves, and cloves.
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9
Bring the brine to a boil, stirring until the sugar is completely dissolved. Add the sliced red onions and simmer for just 1 minute to soften their bite.
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10
Pour the hot brine (including the onions and spices) over the fried herring fillets in the dish. Ensure the fish is completely submerged.
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11
Allow the dish to cool to room temperature on the counter.
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12
Cover the dish with plastic wrap or a lid and refrigerate for at least 24 hours. This allows the vinegar to soften the small bones and the flavors to penetrate the fish.
💡 Chef's Tips
Use coarse rye flour rather than wheat flour; it provides a much sturdier, crunchier crust that holds up better in the liquid brine. If you can't find fresh herring, high-quality frozen fillets work well, just ensure they are fully thawed and very dry before frying. Don't skip the 24-hour wait; the acidity in the brine needs time to mellow the oils of the fish and create that classic 'pickled' texture. Taste your brine before pouring; some prefer it sweeter, while others like it more tart. Adjust sugar or vinegar while it's still hot. Ensure the fish is fried until quite dark; the 'over-frying' actually helps the fish maintain its structure once it sits in the liquid.
🍽️ Serving Suggestions
Serve cold on a slice of buttered, dense Danish rye bread (Rugbrød). Top with a generous amount of the pickled onion rings from the brine and fresh dill sprigs. Add a dollop of high-quality curry salad (karrysalat) for a truly authentic Danish experience. Pair with a cold pilsner beer and a shot of caraway-forward Danish Akvavit (snaps). Serve alongside a side of creamy potato salad for a more substantial lunch.