📝 About This Recipe
This classic Scandinavian delicacy transforms humble Atlantic herring into a sophisticated appetizer through the art of wet-curing. The brine-cured fillets are bathed in a balanced infusion of crisp dry white wine, aromatic spices, and sweet onions, resulting in a tender texture and a bright, acidic profile. It is a timeless centerpiece for any Nordic smörgåsbord, offering a perfect harmony of maritime saltiness and elegant viticulture.
🥗 Ingredients
The Herring Base
- 1 lb Salt-cured herring fillets (high-quality schmaltz or matjes herring, skinless)
- 4 cups Cold water (for soaking the fish)
The Wine Brine
- 1.5 cups Dry White Wine (such as Riesling, Pinot Grigio, or Sauvignon Blanc)
- 1 cup White Vinegar (distilled or white wine vinegar)
- 3/4 cup Granulated Sugar (adjust slightly for desired sweetness)
- 1 teaspoon Whole Allspice berries (lightly crushed)
- 1 teaspoon Whole Black Peppercorns (whole)
- 3 pieces Bay Leaves (dried or fresh)
- 4 pieces Whole Cloves
- 1 tablespoon Mustard Seeds (yellow or brown)
Aromatics & Texture
- 1 large Red Onion (very thinly sliced into rings)
- 1 medium Carrot (peeled and sliced into thin coins)
- 1/2 cup Fresh Dill (roughly chopped)
- 1/2 piece Lemon (thinly sliced into half-moons)
👨🍳 Instructions
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1
Begin by desalinating the herring. Place the salt-cured fillets in a large bowl of cold water and refrigerate for 12 to 24 hours, changing the water at least twice. This ensures the fish isn't overbearingly salty.
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2
In a medium stainless steel saucepan, combine the white wine, vinegar, and sugar over medium heat.
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3
Add the allspice, peppercorns, cloves, and mustard seeds to the saucepan. Bring the mixture to a gentle simmer, stirring until the sugar is completely dissolved.
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4
Once simmering, remove the brine from the heat and allow it to cool completely to room temperature. Never pour hot brine over the fish, as it will cook the delicate protein and ruin the texture.
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5
While the brine cools, drain the herring fillets and pat them thoroughly dry with paper towels. Excess water will dilute your flavorful wine sauce.
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6
Cut the herring fillets into bite-sized pieces, roughly 1-inch wide, on a slight diagonal for a professional presentation.
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7
Prepare a clean, wide-mouthed glass jar (about 1-quart capacity). Ensure it is sterilized for the best shelf life.
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8
Begin layering the ingredients in the jar: start with a few onion rings and carrot coins, followed by a handful of herring pieces, a sprinkle of fresh dill, and a lemon slice.
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9
Repeat the layers until the jar is filled, leaving about an inch of headspace at the top.
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10
Pour the cooled wine brine (including all the whole spices) over the herring layers, ensuring everything is completely submerged.
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11
Seal the jar tightly and give it a gentle shake to dislodge any trapped air bubbles.
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12
Refrigerate the jar for at least 48 hours before serving. This 'cure' time allows the wine and spices to penetrate the fish and mellow the onion's bite.
💡 Chef's Tips
Always use a non-reactive saucepan (stainless steel or enamel) for the brine to avoid a metallic taste. If the herring still tastes too salty after 12 hours of soaking, extend the soak for another 6 hours in fresh water. For a creamier variation, you can whisk a spoonful of sour cream into the wine sauce just before serving. Avoid using 'cooking wine'; a wine you would enjoy drinking will significantly improve the final flavor profile. Properly refrigerated, this pickled herring will stay delicious for up to 2 weeks.
🍽️ Serving Suggestions
Serve chilled on top of buttered dark rye bread or crispbread (knäckebröd). Pair with a side of boiled new potatoes tossed in fresh dill and melted butter. Accompany with a chilled glass of Aquavit or a crisp, dry Riesling. Garnish with a dollop of sour cream and extra sprigs of fresh dill for an elegant look. Include as part of a traditional Smörgåsbord alongside hard-boiled eggs and sharp cheddar cheese.