📝 About This Recipe
A stunning centerpiece of any Swedish holiday table, Glasmästarsill is as beautiful to look at as it is delicious to eat. This classic clear-brine pickled herring is named after the glassblowers who would display their vibrant, layered jars in the window to catch the light. The combination of salty fish, crunchy root vegetables, and a sweet-tart vinegar brine creates a perfectly balanced appetizer that only improves with time, offering a refreshing snap with every bite.
🥗 Ingredients
The Herring Base
- 450 grams Salted herring fillets (Saltsill) (high-quality whole fillets, soaked in cold water for 12 hours)
The Pickling Brine (1-2-3 Method)
- 1/2 cup Swedish 12% Spirit Vinegar (Ättiksprit) (substitute with 1 cup 6% white vinegar and reduce water if unavailable)
- 1 cup Granulated sugar (white sugar is essential for a clear brine)
- 1.5 cups Water (filtered cold water)
Aromatics and Vegetables
- 1 large Carrot (peeled and sliced into thin rounds)
- 1 medium Red onion (peeled and sliced into thin rings)
- 1/2 piece Leek (white and light green part only, sliced into rings)
- 2 inch piece Fresh horseradish (peeled and sliced into thin coins)
- 10-12 pieces Whole allspice berries (lightly crushed to release oils)
- 2 teaspoons Yellow mustard seeds
- 1 teaspoon Whole black peppercorns
- 3 pieces Bay leaves (dried or fresh)
- 2-3 sprigs Fresh dill (optional, for the jar)
👨🍳 Instructions
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1
Begin by preparing the herring. If using traditional salted fillets, soak them in a large bowl of cold water for at least 12 hours (or overnight) in the refrigerator, changing the water once or twice to remove excess salt.
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2
Prepare the '1-2-3' brine by combining the vinegar, sugar, and water in a medium saucepan over medium heat.
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3
Stir the brine mixture occasionally until the sugar has completely dissolved and the liquid is crystal clear. Bring to a brief simmer, then remove from heat and let it cool completely to room temperature.
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4
Drain the soaked herring and pat the fillets very dry with paper towels. Cut the fillets into bite-sized pieces, roughly 1-inch wide, on a slight diagonal for a professional look.
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5
Prepare your vegetables: slice the carrots into thin rounds, the red onion into rings, the leek into rounds, and the horseradish into thin discs.
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6
Take a clean, sterilized 1-liter glass jar. Begin layering the ingredients: start with a few slices of carrot, onion, and horseradish at the bottom, followed by a layer of herring pieces.
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7
Sprinkle some of the allspice berries, mustard seeds, and peppercorns over the layer. Repeat the layering process until the jar is full, tucking the bay leaves and dill sprigs down the sides of the glass for a beautiful visual effect.
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8
Once the jar is packed, pour the completely cooled brine over the herring and vegetables until everything is fully submerged. Ensure there are no air bubbles trapped in the jar by gently tapping it on the counter.
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9
Seal the jar tightly and place it in the refrigerator. Let the herring cure for at least 2 days before serving to allow the flavors to penetrate the fish and soften the vegetables.
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10
When ready to serve, use a clean fork to lift the herring and colorful vegetables onto a serving plate, ensuring each guest gets a bit of everything.
💡 Chef's Tips
Always ensure the brine is completely cold before pouring it over the herring; warm brine will result in mushy fish. Use fresh horseradish rather than jarred for that signature Scandinavian 'kick' and heat. If you are short on time, you can use 'Inlagd Sill' (pre-soaked pickling herring) found in many specialty stores, which skips the 12-hour soaking step. Sterilize your glass jars by boiling them or placing them in a hot oven to ensure the herring stays fresh for up to 2 weeks in the fridge. Don't skip the allspice; it is the definitive flavor profile of Swedish pickled herring.
🍽️ Serving Suggestions
Serve on a piece of dark, buttered rye bread (Rågbröd) or crispbread (Knäckebröd). Accompany with warm, boiled small potatoes tossed in fresh dill and sea salt. A side of sour cream (Gräddfil) and finely chopped chives provides a creamy contrast to the sharp brine. Pair with a cold Swedish lager and a small chilled glass of Aquavit for the most authentic experience. Include it as part of a larger 'Julbord' (Christmas) or 'Midsommar' feast.