📝 About This Recipe
Hailing from the picturesque fishing village of Brantevik in Skåne, this iconic Swedish delicacy is the undisputed king of the 'Sillbord'. Unlike creamy herring preparations, Brantevikssill is cured in a vibrant, clear brine packed with crushed peppercorns, fresh dill, and onions, creating a crunchy, sweet-and-savory explosion of flavor. It is a true labor of love that transforms simple salt-cured fillets into a sophisticated masterpiece of Scandinavian preservation.
🥗 Ingredients
The Herring
- 600 grams Salt-cured herring fillets (in-brine style, skinless)
- 1 liter Cold water (for soaking the fish)
The Dry Cure Mix
- 1.5 cups Granulated sugar (standard white sugar)
- 2 pieces Yellow onion (finely chopped)
- 1 piece Red onion (finely chopped)
- 1 large bunch Fresh dill (finely chopped, including stems)
- 2 tablespoons Whole allspice berries (coarsely crushed in a mortar)
- 1 tablespoon Whole white peppercorns (coarsely crushed)
- 4 pieces Bay leaves (crumbled into small bits)
- 1 teaspoon Lemon pepper (high quality)
The Finishing Touch
- 2 tablespoons White distilled vinegar (12% ättika or standard white vinegar)
👨🍳 Instructions
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1
Begin by rinsing the salt-cured herring fillets under cold running water to remove excess surface salt.
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2
Place the fillets in a large bowl of cold water and let them soak for 8-12 hours (or overnight) in the refrigerator. This desalinates the fish to the perfect level; change the water once halfway through if the herring is particularly salty.
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3
Drain the herring and pat each fillet thoroughly dry with paper towels. This is crucial for the texture and to prevent the final sauce from becoming watery.
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4
Cut the fillets into bite-sized pieces, roughly 2 centimeters wide, using a sharp knife or kitchen shears.
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5
In a large mixing bowl, combine the chopped yellow onion, red onion, and the massive amount of chopped dill.
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6
Add the crushed allspice, crushed white peppercorns, crumbled bay leaves, and lemon pepper to the onion and dill mixture.
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7
Pour the sugar over the aromatics and mix everything together until it looks like a thick, green, fragrant sludge. This 'dry' mix will eventually draw moisture from the fish to create its own syrup.
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8
Stir in the 2 tablespoons of vinegar into the sugar and spice mixture to kickstart the curing process.
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9
In a clean glass jar (approx. 1 liter capacity), begin layering the ingredients. Start with a generous spoonful of the spice mixture at the bottom.
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10
Add a layer of herring pieces, followed by more spice mixture. Repeat until the jar is full, ensuring the final top layer is the spice and onion mixture.
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11
Seal the jar tightly and place it in the refrigerator. Do not be alarmed that there is no liquid; the sugar will draw out the juices from the herring and onions within a few hours.
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12
Let the herring mature in the fridge for at least 2 days, preferably 3, before serving. Turn the jar upside down once a day to ensure the brine coats everything evenly.
💡 Chef's Tips
Always use a mortar and pestle to crush your spices fresh; pre-ground pepper will lack the aromatic punch needed for this dish. If you are short on time, you can use 'ready-to-eat' pickled herring (in clear brine), but skip the overnight soaking step and reduce the sugar slightly. Ensure your glass jars are sterilized by boiling them or running them through a hot dishwasher cycle to ensure a long shelf life. Don't be afraid of the high sugar content; it acts as a preservative and creates the characteristic syrupy texture that defines Brantevikssill.
🍽️ Serving Suggestions
Serve on a piece of crisp rye bread (knäckebröd) with a layer of premium salted butter. Accompany with hot, boiled new potatoes tossed in fresh dill and sea salt. Pair with a chilled shot of Swedish Aquavit (like Skåne Guld) and a crisp lager beer. Add a dollop of high-fat sour cream (gräddfil) and finely chopped chives on the side for a creamy contrast.