📝 About This Recipe
Sursild is the crown jewel of the Scandinavian 'Smörgåsbord,' a timeless preserved delicacy that balances the bold salinity of the sea with a bright, aromatic vinegar brine. Traditionally prepared for the winter holidays, this dish features tender fillets of cured herring layered with crisp onion rings and a fragrant blend of whole spices. Its profile is a sophisticated dance of sweet, sour, and savory, offering a nostalgic taste of coastal Nordic heritage in every bite.
🥗 Ingredients
The Herring
- 500 grams Salt-cured herring fillets (spekesild, soaked in cold water for 2 hours if very salty)
The Pickling Brine (Lage)
- 1 cup White vinegar (clear spirit vinegar, 7% acidity)
- 1.5 cups Water (filtered)
- 1 cup Granulated sugar (adjust slightly for desired sweetness)
Aromatics and Spices
- 2 medium Red onion (sliced into thin, translucent rings)
- 1/2 stalk Leek (white and light green parts only, sliced thin)
- 10-12 pieces Whole allspice berries (slightly crushed to release oils)
- 1 teaspoon Whole black peppercorns
- 3 pieces Bay leaves (dried)
- 2 teaspoons Mustard seeds (yellow or brown)
- 3 slices Fresh ginger (peeled)
- 1 small Carrot (peeled and cut into thin decorative rounds)
👨🍳 Instructions
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1
Begin by preparing the herring. If using heavily salted fillets, soak them in a bowl of cold water for 1.5 to 2 hours. Taste a small piece; it should be pleasantly salty but not overwhelming. Pat dry thoroughly with paper towels.
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2
In a medium stainless steel or non-reactive saucepan, combine the white vinegar, water, and granulated sugar.
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3
Place the saucepan over medium heat and stir constantly until the sugar has completely dissolved. Bring the mixture to a gentle simmer.
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4
Once simmering, remove the brine from the heat immediately. It is crucial to let the brine cool completely to room temperature before adding it to the fish, or you will cook the herring.
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5
While the brine cools, slice the red onions and leeks into thin, even rings. Peel the carrot and slice it into very thin coins (you can use a mandoline or a crinkle cutter for flair).
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6
Cut the prepared herring fillets into bite-sized pieces, roughly 2 centimeters (3/4 inch) wide, cutting at a slight diagonal for a professional look.
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7
Sterilize a large glass jar (approx. 1 liter capacity) by rinsing it with boiling water and letting it air dry.
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8
Start the layering process: Place a handful of onion rings, a few carrot slices, and a sprinkling of allspice, peppercorns, and mustard seeds at the bottom of the jar.
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9
Add a layer of herring pieces over the aromatics. Repeat the layers—onions, carrots, spices, and herring—until the jar is nearly full, ending with a layer of onions and a bay leaf tucked down the side.
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10
Pour the completely cooled pickling brine over the herring and vegetables, ensuring everything is fully submerged. Gently tap the jar on the counter to release any trapped air bubbles.
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11
Seal the jar tightly with its lid. Place the jar in the refrigerator.
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12
Allow the Sursild to mature in the fridge for at least 24 hours, though 2-3 days is optimal for the flavors to penetrate the fish deeply.
💡 Chef's Tips
Always use a non-reactive pot (stainless steel or enamel) for the brine to avoid a metallic taste. If you cannot find salt-cured herring, you can use 'matjes' herring, but reduce the soaking time as it is milder. For the best texture, ensure the brine is ice-cold before pouring; you can chill it in the fridge to speed up the process. Don't skip the allspice; it is the signature flavor profile that distinguishes Scandinavian Sursild from other pickles. This dish keeps well for up to 2 weeks in the refrigerator, provided the fish remains submerged in the liquid.
🍽️ Serving Suggestions
Serve on thick slices of buttered dark rye bread (Rugbrød) for a classic lunch. Pair with boiled new potatoes tossed in fresh dill and a dollop of sour cream. Accompany with a chilled glass of Aquavit or a crisp Nordic lager. Include as part of a traditional Christmas Julebord alongside beetroot salad and sharp cheddar cheese.