📝 About This Recipe
Transport your senses to the shores of Scandinavia with this quintessential Baltic snack, featuring tender fillets of Atlantic herring preserved in a perfectly balanced sweet and tangy brine. This recipe honors the traditional '1-2-3' pickling ratio, yielding a delicate texture infused with the aromatic warmth of allspice, cloves, and bay leaves. It is a vibrant, refreshing seafood bite that serves as the crown jewel of any smorgasbord or festive appetizer spread.
🥗 Ingredients
The Fish
- 1 lb Salt-cured herring fillets (high-quality schmaltz or matjes herring, soaked if necessary)
The 1-2-3 Brine
- 1/2 cup White vinegar (12% acidity is traditional, or use standard white distilled)
- 1 cup Granulated sugar (adjust slightly for desired sweetness)
- 1.5 cups Water (filtered water preferred)
Aromatics & Spices
- 1 medium Red onion (thinly sliced into half-moons)
- 1 small Carrot (peeled and sliced into thin coins)
- 10 pieces Whole allspice berries (lightly cracked to release oils)
- 1 teaspoon Whole black peppercorns
- 1 tablespoon Yellow mustard seeds
- 4 pieces Whole cloves
- 2 pieces Bay leaves (dried)
- 1/2 cup Fresh dill (roughly chopped, including tender stems)
- 1 inch Fresh horseradish (peeled and thinly sliced for a subtle kick)
👨🍳 Instructions
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1
If using heavily salted herring, soak the fillets in a large bowl of cold water for at least 4-6 hours (or overnight in the fridge), changing the water once or twice, until the saltiness is pleasant but not overwhelming.
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2
In a medium stainless steel saucepan, combine the water, white vinegar, and sugar over medium heat.
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3
Whisk the mixture constantly until the sugar has completely dissolved and the liquid just reaches a simmer. Do not let it boil vigorously.
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4
Remove the saucepan from the heat and add the allspice, peppercorns, cloves, and bay leaves. This allows the residual heat to bloom the spices.
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5
Let the pickling liquid cool completely to room temperature. This is crucial—pouring hot brine over the fish will cook it and ruin the texture.
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6
Drain the soaked herring and pat the fillets very dry with paper towels.
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7
Slice the herring fillets into bite-sized pieces, roughly 1-inch wide, on a slight diagonal for a professional appearance.
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8
Prepare your vegetables by slicing the red onion into thin rounds and the carrot into decorative coins.
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9
In a clean 1-quart glass jar, begin layering the ingredients: start with a few slices of onion and carrot, followed by a handful of herring pieces and a sprinkle of fresh dill and mustard seeds.
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10
Repeat the layering process until the jar is full, ensuring the ingredients are packed snugly but not crushed.
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11
Pour the cooled brine (including all the spices) over the herring until everything is completely submerged.
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12
Seal the jar tightly and place it in the refrigerator. Let the flavors marry for at least 24 hours before serving, though 48 hours is ideal for the best depth of flavor.
💡 Chef's Tips
Always use glass jars for pickling, as plastic can absorb odors and metal can react with the vinegar. If the herring feels too soft after soaking, a 30-minute soak in ice water can help firm the flesh back up. For a creamier variation, drain the finished pickled herring and toss with sour cream and extra dill just before serving. Ensure the sugar is fully dissolved; any undissolved granules will create a gritty texture in the finished brine. Check the 'use-by' date on your herring; while pickled, it is a semi-preserved product and should be eaten within 2 weeks for peak quality.
🍽️ Serving Suggestions
Serve on top of buttered dark rye bread or crispbread (knäckebröd) for a classic Nordic snack. Pair with chilled shots of Aquavit or a crisp, cold pilsner to cut through the richness of the fish. Accompany with boiled new potatoes tossed in butter and fresh chives for a light lunch. Garnish with a dollop of sour cream and a sprig of fresh dill for an elegant presentation. Include on a charcuterie board alongside sharp cheddar cheese and pickled beets.